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Moroccan-Style Vegetable Harira Soup

Veg out with this heartwarming soup. You'll simmer garden veg, lentils and noodles in an aromatic broth infused with garlic and ginger. Top with oven-crisped chickpeas and a sprinkle of parsley to finish.

35 mins
390kcal
Moroccan
Moroccan-Style Vegetable Harira Soup
4.0

Ingredients for 2 people

1 fine egg noodle nest
1 fine egg noodle nest
185g canned green lentils
185g canned green lentils
15g fresh root ginger
15g fresh root ginger
11g vegetable stock mix
11g vegetable stock mix
2 tsp ground cumin
2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground turmeric
210g canned finely chopped tomatoes
210g canned finely chopped tomatoes
185g canned chickpeas
185g canned chickpeas
10g coriander & parsley
10g coriander & parsley
2 carrots
2 carrots
40g harissa paste
40g harissa paste
1 leek
1 leek
3 garlic cloves
3 garlic cloves
1 brown onion
1 brown onion

You'll also need

Butter, Olive oil, Pepper, Salt, Sugar (or dietary alternatives)

Cooking instructions

Instructions for 2 portion recipe.

1.

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Drain and rinse the chickpeas

Add half the drained chickpeas to a baking tray with a drizzle of olive oil and half the ground cumin (save the rest for later!) and give everything a good mix up

Put the tray in the oven for 18-20 min or until golden and crispy – these are your crispy chickpeas

Step 1
2.

Peel and finely dice the brown onion[s]

Chop the leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Top, tail, peel and dice the carrots finely

Step 2
3.

Heat a large sized pot (with a matching lid) over a medium-high heat with a drizzle of olive oil and a knob of butter

Once the butter has begun to melt, add the diced onion, chopped leek and diced carrots with a pinch of salt and cook for 6-7 min or until starting to soften

Step 3
4.

Peel (scrape the skin off with a teaspoon) and finely grate the ginger

Peel and finely chop (or grate) the garlic

Once softened, add the chopped garlic, grated ginger and harissa paste (can't handle the heat? Go easy!) to the pot

Add the ground turmeric and remaining ground cumin with a generous grind of pepper and cook for a further 1-2 min or until fragrant

Step 4
5.

Dissolve the vegetable stock mix in 600ml [1.2L] boiled water

Once fragrant, drain and rinse the green lentils and add them to the pot with the vegetable stock, chopped tomatoes and remaining chickpeas

Add a pinch of sugar and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook, covered, for 6-7 min or until the veg is tender

Step 5
6.

While the soup is cooking, chop the parsley and coriander finely, including the stalks

Step 6
7.

Once the veg is tender, add the fine egg noodles and chopped coriander to the pot

Mix everything together until the noodles are fully submerged and bring to the boil over a high heat

Once boiling, cook for 1-2 min or until the noodles are tender – this is your Moroccan-style vegetable harira soup

Step 7
8.

Serve the Moroccan-style vegetable harira soup in bowls

Garnish with the chopped parsley and crispy chickpeas

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
390kcal
Energy
5g
Fat
65.7g
Carbohydrate
17.4g
Fibre
17.7g
Protein
2.7g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (egg, gluten, nut).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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