HOW TO MAKE VEGETARIAN HARIRA SOUP IN AN INSTANT POT | MOROCCAN VEGETABLE SOUP | SOUP SERIES NO:7

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often cheaper and readily available.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are economical and nutritious.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + seasoning

Using water with seasoning can reduce costs.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Frozen tomatoes are often less expensive and still nutritious.

Prepare the spice mixture by mixing the spices and keeping it aside.

Heat oil in a pan over medium heat.

Add onion and stir fry until it becomes a bit soft.

Add garlic and celery; stir fry for a minute or two.

Add the diced carrot and allow it to cook for 1-2 minutes.

Add the soaked lentils, chickpeas, vermicelli, and salt; mix well.

Add water or stock, saffron, and the tomato puree; mix well.

Cover the saucepan and allow the vegetables, lentils, and vermicelli to cook over low to medium heat for about 15-20 minutes until the soup thickens.

Add the chopped parsley and coriander, along with the spice mixture; mix well.

Allow the soup to simmer for 1-2 minutes.

Just before serving, add lemon juice or serve with lemon slices on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary