Spicy Moroccan Soup

Category, , , , , , , DifficultyIntermediate

Metabolic boosting chilli and spices are combined with fibre rich beans and pulses in this spicy soup.

I make this soup every few weeks and still love every mouthful of every single bowlful! As it's rich in protein and fibre it will fill you up and sustain you, ensuring you have a gorgeously level energy & mood. It's also packed with anti-inflammatory ingredients such as beans and pulses, ginger, garlic and turmeric to help keep you well.

Super nourishing and a joy to eat!

Yields10 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients

 2 tbsp olive oil
 1 onion, finely chopped
 2 garlic cloves, crushed
 1 tsp finely chopped ginger root
 1 tbsp turmeric
 2 tbsp harissa paste
 3 carrots, peeled and diced
 1 leek, finely diced
 3 400g tins of chopped tomatoes
 1 l vegetable stock
 2 400g tins of chickpeas, drained
 300 g red lentils, rinsed
 1 handful of coriander leaves, chopped
 1 handful of mint leaves, chopped

Directions

1

Heat 2 tbsp olive oil in a large pan. Add onion and cook for 5 minutes until soft.

2

Add carrot and leeks and continue to cook for 5 minutes stirring occasionally

3

Add the garlic, ginger, turmeric and harissa paste and cook for 1 minute.

4

Tip the lentils into the pan and stir to coat.

5

Pour over the vegetable stock and tinned tomatoes, bring to the boil and simmer vigorously for 10 minutes.

6

Add the chickpeas and simmer for a further 20 minutes until lentils are soft and cooked

7

Add coriander, mint and season before serving

Ingredients

 2 tbsp olive oil
 1 onion, finely chopped
 2 garlic cloves, crushed
 1 tsp finely chopped ginger root
 1 tbsp turmeric
 2 tbsp harissa paste
 3 carrots, peeled and diced
 1 leek, finely diced
 3 400g tins of chopped tomatoes
 1 l vegetable stock
 2 400g tins of chickpeas, drained
 300 g red lentils, rinsed
 1 handful of coriander leaves, chopped
 1 handful of mint leaves, chopped

Directions

1

Heat 2 tbsp olive oil in a large pan. Add onion and cook for 5 minutes until soft.

2

Add carrot and leeks and continue to cook for 5 minutes stirring occasionally

3

Add the garlic, ginger, turmeric and harissa paste and cook for 1 minute.

4

Tip the lentils into the pan and stir to coat.

5

Pour over the vegetable stock and tinned tomatoes, bring to the boil and simmer vigorously for 10 minutes.

6

Add the chickpeas and simmer for a further 20 minutes until lentils are soft and cooked

7

Add coriander, mint and season before serving

Spicy Moroccan Soup
IngredientsDirections