Vegan Harira Soup with Medjool Dates - Soup Recipe
Vegan Harira Soup with Medjool Dates
Rated 4.6 stars by 7 users
Category
Soup
Servings
6
Prep Time
15 minutes
Cook Time
40 minutes
With all its spices and flavorings, it's no wonder that harira soup has been a staple in Moroccan cuisine for centuries. Try this hearty vegan version made with Medjool dates.
Ingredients
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2 tbsp PRANA organic coconut oil
1 yellow onion
2 cloves garlic
2 branches celery
2 carrots
1 tbsp fresh ginger
½ tsp paprika
½ tbsp ground cumin seeds
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½ tbsp PRANA organic fair trade ground turmeric
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½ tsp PRANA organic fair trade ground Ceylon true cinnamon
2 tbsp tomato puree
4 large tomatoes
4 cups vegetable broth
½ cup brown rice
2 cups cooked chickpeas, rinsed and drained
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10 pitted PRANA organic Medjool dates
A few branches of fresh parsley
2 tbsp of lemon juice
Directions
2 tbsp of lemon juice
In a large pot over medium heat, warm the coconut oil. Add the onions, garlic, celery and carrots and sauté until golden, about 5 minutes.
In the meantime, grate the ginger and put it in a large pot along with all the spices.
Dice the tomatoes and add them to the pot, along with the tomato purée, vegetable broth and brown rice.
Bring to a boil, then let simmer for 45 minutes on low heat until the rice is cooked (if you use white rice, this should only take about 20 minutes).
Add the chickpeas and adjust the seasoning to taste. Let simmer for 5 minutes.
Dice the dates and chop the parsley. Set aside.
Serve the soup in a shallow bowl. Garnish with more diced dates, chopped parsley and a squeeze of fresh lemon juice.