Looking for a warm and hearty meal that’s perfect for those busy days? This Whole30 Moroccan Harira Soup is your new go-to dish!
Packed with flavorful spices, this soup combines tomatoes, lentils, and chickpeas for a nutritious boost that keeps you energized. Plus, it’s totally customizable! Want a little kick? Add some cayenne pepper! Prefer it creamier? Blend it up! Made with wholesome ingredients, this soup is not just easy and quick; it’s super comforting. Whether you’re following a Whole30 plan or just want a healthy, warming dish, this recipe is perfect for your table. Let’s dive in and learn how to make this delicious Moroccan soup that will impress your friends and family!
Serving and Pairing Suggestions
Serve this Moroccan Harira Soup hot, garnished with fresh cilantro and a squeeze of lemon juice – trust me, it brightens everything up! Want to level up your meal? Pair it with Homemade Flatbread for dipping, or you can add a side of Shredded Romaine and Cucumber Salad with Yogurt Dressing for a refreshing crunch. You could also enjoy it with Vegetarian Spring Rolls with Sweet Chili Sauce for a fun fusion experience! If you’d love a drink to accompany it, whip up a batch of Watermelon Agua Fresca to keep things light and refreshing.
Tips and Notes
- Spice it up: If you like heat, add cayenne while cooking.
- Make it thicker: Blend a portion of the soup for a creamier texture.
- Customize your beans: Feel free to switch lentils with your favorite beans or lentils for a personal touch.
- Store leftovers: This soup keeps well in the fridge for up to 5 days. Perfect for meal prep!
- Freeze for later: Portion out leftovers and freeze them for a quick meal!
By exploring new flavors and making it your own, you’ll love how easy and versatile this recipe can be.
So what are you waiting for? Dive into making this hearty Whole30 Moroccan Harira Soup and warm your soul!
Whole30 Moroccan Harira Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Ladle
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 tablespoons olive oil - for sautéing
- 1 medium onion - finely chopped
- 2 carrots - diced
- 2 celery stalks - diced
- 2 cloves garlic - minced
- 1 teaspoon ground cumin - adds warmth
- 1 teaspoon ground cinnamon - for sweetness
- 1 teaspoon ground ginger - fresh flavor
- 1 teaspoon smoked paprika - smoky depth
- 1 can (14 oz) diced tomatoes - or 2 fresh tomatoes, chopped
- 5 cups vegetable broth - or chicken broth for non-vegan
- 1 can (15 oz) chickpeas - drained and rinsed, optional
- 1 cup fresh parsley - chopped, for garnish
- 1 cup fresh cilantro - chopped, for garnish
- Salt - to taste
- Pepper - to taste
- Juice of 1 lemon - for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the diced carrots and celery; continue to sauté for another 5 minutes until they begin to soften.
- Stir in the minced garlic, cumin, cinnamon, ginger, and smoked paprika. Cook for 1-2 minutes until fragrant.
- Add the diced tomatoes and vegetable broth, stirring well to combine. Bring the mixture to a boil.
- Once boiling, reduce heat and add the chickpeas (if using). Simmer for 30 minutes.
- Taste and adjust seasoning with salt and pepper. Remove from heat and stir in the chopped parsley and cilantro.
- Serve hot with a squeeze of lemon juice over the top.