Ramadan Harira Soup
A delicious and nourishing soup to serve at Ramadan to break your fast but also to serve anytime.
Servings: 6
Ingredients
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 4 sticks celery, chopped
- 1 tin chickpeas, drained
- 2 tomatoes, chopped
- 1 large handful fresh coriander, finely chopped
- 1 large handful celery tops, finely chopped
- 1 vegetarian stock cube
- 1 litre fresh cold water
- 1½ tbsp fresh harissa paste
- 1 tbsp tomato puree
- 2 small sweet orange peppers
- 2 tsp harira spices
- 1 tsp sea salt
- ½ tsp ground pepper
- 4-5 tbsp olive oil or rapeseed oil
Instructions
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On a high heat, heat the oil in the sauce pan and gently fry the onions.
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Add the chopped carrots, celery and potato and stir until covered with the oil in the pan.
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Add to the pan the chopped tomato, stock cube, tomato puree, harissa paste.
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Add water to cover or as much as you feel necessary.
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Stir and simmer until the vegetables are soft.
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Add the harira spices, salt, pepper, chopped celery leaves and chopped coriander.
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Taste and adjust seasoning to your preferences.
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You can serve it like this or blitz in a blender
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To serve drizzle with a bit of chilli oil and a few coriander leaves chopped.