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Vegan Harira Soup

Mar 21, 2021 · Leave a Comment

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Big bowl of harira soup with spoon being taken out and dates

Vegan Harira soup is the most comforting Moroccan soup, full of vegetables, spices and flavor. This is a hearty and delicious meal in itself!

What is harira soup?

It’s a traditional Moroccan soup, with a tomato base and chickpeas, lentils, warm spices, and tangy lemon juice. The flavor combination is unbeatable! It’s enjoyed year round, but especially significant in Ramadan. It’s often made with chicken or lamb, but I made a vegetarian/ vegan harira soup. Both easier, and more than filling enough!

Why should I make vegan harira soup?

A saucepan of soup with a bowl with lemon wedges

It’s so hearty, it can definitely suffice as a meal on its own. The chickpeas and legumes offer a great source of protein and fiber.

It’s healthy and so full of flavor that you won’t feel you are missing out by having this as a meal!

Once you get the chopping out of the way, the soup comes together very easily.

The soup has an exotic flavor profile, but it’s so comforting that it’ll appeal to all tastebuds. It uses easy to find spices and ingredients, everything you’ll already have in your pantry

It’s vegetarian, vegan, and easily gluten free if you use cornstarch instead of the flour, and use gluten free noodles or rice instead of the vermicelli.

What ingredients do I need to make this?

ingredients to make the soup

The legumes: Chickpeas and green lentils. Filing and healthy! I used canned chickpeas instead of soaking dry ones and adding more work.

The veggies: Onion, celery, and carrots. A wonderful veggie base for any soup or stew.

The herbs: Fresh coriander and parsley are trademarks in this soup and give such fresh and zesty flavor.

The spices: Instead of using a pre made spice mix, or some harder to source Middle Eastern spices, we simply use salt, pepper, red chili flakes, cinnamon powder, and turmeric powder. That simple! Taste and adjust once the soup is done simmering, and add a little more salt and pepper if needed.

The base: The tomato sauce, and vegetable broth. You can use ready made vegetable broth, or vegetable stock dissolved in water.

Lemon juice: Quite a lot! It gives the soup a tangy, delicious flavor. You can taste and adjust according to preference.

Vermicelli noodles: These are optional. Some people use rice instead, some people don’t add any rice or noodles. I think this big handful of vermicelli noodles really helps complete the soup and make it more of a meal. Feel free to substitute gluten free noodles, rice, or leave out entirely.

Flour and water: A traditional way to thicken the soup. It’s known as a tedouira. I added enough to get my desired consistency, which is not as thick as a stew, but not a very loose liquid- you can tell in the video in the recipe card how thick I got mine to be!

zoomed in shot of harira soup with a spoon being taken out and lemon wedges on the side

How do I make the soup?

I prefer pre-soaking the lentils, just while I prepare the rest of the ingredients to give them a head start when it comes to cooking time.

Chop up all your veggies, and saute them in olive oil for 6-8 minutes until onions soften.

Add the spices, and the fresh herbs, the tomato sauce and stock and boil, then add the chickpeas, and drained lentils and simmer for 25 minutes. Add the vermicelli, which only needs a few minutes to cook, at which point you add the lemon juice and the flour/water thickener.

a pot of harira soup with a wooden spoon in it

What to serve Harira soup with?

Traditionally, in Ramadan, we have dates with soup! Also, a very popular (and delicious!) accompaniment is samosas. Try these delicious cheesy potato samosas, or these musakahan chicken ones.

You can serve this with some pita bread or thicker bread, but this stands up very well on it’s own!

Storing leftover Harira Soup:

a shot of two hands cupping a bowl of soup on a kitchen towel

Leftover soup will last very well in the fridge 3-4 days. Reheat on low-medium heat to avoid scorching the soup at the bottom of the pot.

Harira soup can also be frozen for 3-4 months in an airtight container in the freezer. Thaw in the fridge overnight, or just place the frozen block of soup in a saucepan on low heat and it’ll thaw quickly.

If you liked this recipe, you might like:

Middle Eastern Lentil Soup

Oat Soup

Instant Pot Mujaddara

Cheese Samosa

Chicken Samosa

Vegan Harira Soup

This vegan version of harira soup is packed full of flavor, hearty and absolutely delicious. This soup is a meal on it's own, and you'll make this over and over again!
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Course: Soup
Cuisine: Middle Eastern
Keyword: soup, vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 people
Calories: 350kcal
Author: Farah Abumaizar

Ingredients

  • 3 tbsp olive oil
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 1 tsp cinnamon powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • pinch red chili flakes
  • 1/2 cup chopped parsley
  • 1/2 cup chopped coriander(cilantro)
  • 1 can tomato sauce 15 oz (430g)
  • 7 cups vegetable stock or 2 stock cubes dissolved in 7 cups water
  • 1 can drained chickpeas 15 oz (400 g)
  • 1 cup green lentils
  • 1/2 cup vermicelli noodles 50 g
  • 2 lemons, juiced 1/4 cup juice
  • 2 tbsp flour, dissolved in 1/4 cup water* use cornstarch if gluten free

Instructions

  • Start by adding the lentils to a bowl of water and soaking as you prepare the rest of the ingredients, this helps them cook through faster.
  • Heat oil in a large saucepan over medium heat, and add the onions, celery and carrots. Saute for 6-8 minutes, until onions soften and turn golden brown.
  • Add all the spices, the chopped parsley and chopped coriander, the tomato sauce, and the vegetable stock. Bring the pot to a boil, then add the drained chickpeas and drained lentils. Reduce heat and simmer for 25 minutes or until chickpeas and lentils are tender.
  • Add the vermicelli, and let it boil for 3-4 minutes or until tender. Add the lemon juice, and the flour water mixture. Let it simmer another minute or until it thickens, then taste for seasoning and add salt and pepper if necessary.

Video

Notes

Recipe can be made GF by replacing vermicelli noodles with GF noodles or rice, and replacing flour/water mixture with cornstarch/water or omitting thickener entirely.
Leftover soup can be stored for 3-4 days in the fridge, or frozen for 3-4 months. 
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 350kcal

Healthy, Main Meals, Middle Eastern, Recipes, Soup

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Farah Abu Maizar | Food Lover
Another recipe from @tamimimarkets ‘s catalogue, Another recipe from @tamimimarkets ‘s catalogue, this easy berry trifle has such a Ramadan vibe, this easy berry uses all the ingredients I associate with quick and easy no-bake Ramadan desserts. Thick cream ✅ Dream whip ✅ Condensed milk ✅ . All the things you need for creamy, light goodness. Layer this with buttery Sara Lee pound cake and lots of fresh berries and this will be a dessert you won’t to be able to stop eating😍 Send this to a someone who’d appreciate a quick and easy dessert and look out for the IGTV coming today!

Ingredients
2 containers thick cream  250 g each
1 sachet dream whip powder  28 g
1 sachet creme caramel, powder only (not syrup)  50 g
1/2 cup heavy whipping cream 120 ml
3 tbsp milk
Sweetened condensed milk 200 g, 1/2 large can
For assembling:
1 pack strawberries, halved 227 g,
1 pack raspberries 170 g
1 pack blueberries 170 g
1 pack blackberries 170 g
1 Sara Lee vanilla pound cake, thawed 300 g)

Instructions
-In an electric mixer, add the thick cream, dream whip, creme caramel, whipping cream, and condensed milk. -Beat until thick and fluffy, with soft peaks, about 3 minutes or so.
-Gently rinse the berries and pat dry, and cut the pound cake into large cubes.
-Cut the pound cake into cubes, and layer a trifle dish like so: 1 layer of pound cake cubes, half the cream, 1/2 the cream, and half the berries (a mix of all the berries). 
-Repeat with the second half of pound cake cubes, the second half of the cream and top with the remaining berries. Add whole strawberries and mint leaves to garnish, optional.
-Let the trifle set for a few hours or overnight before enjoying!
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#berries #trifle #triflecake #poundcake #saralee #layercake #creamy #nobake #nobakedessert  #aprilisforarabfood #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #ramadan #ramadanrecipes #ramadan2021 #strawberry #strawberrycake #dessert #cakestagram #dessertpic #dessertphotography
You have to know, if I post a chicken recipe it me You have to know, if I post a chicken recipe it means it’s reaaaaaally good. This copy cat Halal guys chicken and rice is unbelievable dish! I got the turmeric rice recipe from @seriouseats and its buttery and perfectly spiced and fluffy and addictive, topped with juicy grilled spiced chicken cubes and a tangy, creamy dressing, tomatoes and parsley. AMAZING! Recipe below and in the @tamimimarkets catalogue❤️.

INGREDIENTS:

For the chicken marinade:
900 g chicken breasts
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp white vinegar
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp oregano powder
1 tsp seven spices
1/2 tsp ginger powder
1/2 tsp cumin powder
1/2 tsp paprika powder

For the white sauce:
3/4 cup Greek yogurt 170g (6oz)
1/2 cup mayonnaise 115 g
1 tbsp white vinegar
1 tbsp water
1 tsp lemon juice
1-2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper

For the rice:
2 tbsp unsalted butter
1/2 tsp turmeric powder
1/4 tsp cumin powder
1 1/2 cups basmati rice, soaked for 20 minutes then rinsed
2 1/2 cups chicken stock or 1 stock cube dissolved in 2.5 cups hot water
salt and pepper to taste, a pinch of each

To assemble:
1 chopped tomato
handful chopped parsley
sriracha sauce

INSTRUCTIONS: 
For the chicken:
In a bowl, mix all the ingredients for chicken marinade. Add chicken breast and toss to coat evenly. Cover and marinade for 1-2 hours.

Heat 1 tbsp oil in a large skillet on medium high heat, and cook chicken for 5-6 min each side, or until golden brown and cooked.
Remove chicken to a cutting board, and rest for 10 minutes, before chopping roughly into 2 inch cubes.

For the white sauce:
Mix all ingredients and store in the fridge until ready to serve.

For the rice:
Add butter to a large saucepan over medium heat. Once melted, add the turmeric and cumin, and stir for 1 minutes.
Add the rice, and toast the rice by stirring for 4 minutes. Add chicken stock, salt and pepper to season. Stir and bring to a boil, then reduce heat to a simmer, cover and cook for 15 min, then set aside 15 min and fluff with a fork.

To assemble:
Place the rice in your serving platter, top with the chicken, the white sauce, and chopped tomatoes and parsley. Sriracha too!
This is my go to baked creamy cheesecake. It’s s This is my go to baked creamy cheesecake. It’s so good and rich and easy, topped with a sweet and tangy simple strawberry sauce (sauce recipe from @sallysbakeblog ). I used my new @kenwood_bahrain stand mixer and it was excellent- gave me silky smooth lump free filling. Another winner for my @digitrolley collab- all my new appliances are from them❤️ Check IGTV for recipe video!

For the strawberry topping:
-1 tbsp cornstarch
-3 tbsp water
-450 g strawberries, halved (big pack)
-zest and juice from 1/2 small lemon 
-1/4 cup (50g) sugar

-Whisk together cornstarch and water, then add to a saucepan along with all other ingredients, over medium heat.
-Bring to a simmer, stirring constantly and breaking up strawberries as they cook, 5 minutes or so until thickened. Set aside to cool, can be stored in fridge up to one week.

For the cheesecake:

Ingredients
For the crust:
* 250 g crushed digestive biscuits 2 cups 
* 135 g melted butter 1 stick and 1 tablespoon
* 1/2 tsp cinnamon

For the cheesecake:
* 900 g cream cheese (3 3/4 cup)
* 1 1/2 cup white sugar 300 g
* 3/4 cup milk, room temp
* 4 eggs, room temp
* 1 cup sour cream 240 g
* 1 tbsp vanilla extract
* 1/4 cup all purpose flour 32g

Instructions:

For the crust:
* In a mixing bowl, combine crushed biscuits, the melted butter, and the cinnamon with a fork until crumbs are moistened evenly throughout. Press along the bottom and sides of a lightly greased 9 inch springform pan. Let the crust chill a little in the fridge while you prepare cheesecake.

For the cheesecake:
-Preheat the oven to 180 C
-In  stand mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.

-Mix in sour cream, vanilla and flour until smooth. It may be easier to sift in the flour.

-Pour filling into prepared crust. Bake at 180 C for 1 hour, then turn off the oven and leave cheesecake inside for another 5 hours or so until oven has completely cooled. This is to prevent cracking.

* Store cheesecake in fridge after this time period is over until chilled, then top with the strawberry topping.
This, to me, is the sambosa that best embodies Bah This, to me, is the sambosa that best embodies Bahrain- the first- actually the only-place I have these cheesy corn sambosa ❤️. No fancy cheese goes in this, it’s literally the stuff out of a can and take SO melty and cheesy and good. I mix in a little mashed potatoes and it just makes these 💯 times better, creamy and delicious. Posting the full steps on IGTV, it’s so easy you prob won’t need them! Recipe below and tell me- what’s your go to sambosa cheese?

Ingredients
2 small potatoes, peeled and cut into cubes 8 oz total, 235 g
1/2 cup corn kernels, from a can, drained
12 oz American cheese, like Velveeta or Kraft, grated 340 g (2 170g cans of Kraft processed cheese)
pinch salt
pinch black pepper
1/2 pack samosa wrappers each pack is 500 g

Instructions:
-Cover potato cubes with water, and bring to a boil. Reduce heat and simmer until potatoes are completely cooked through. Drain, and mash.

-Let potatoes cool slightly then combine mashed potatoes with the grated cheese, drained corn, salt and pepper. Mix well until the mixture is evenly combined. Taste for and adjust seasoning.

-Fill each samosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the samosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top (check the video at the bottom of this recipe card to see how). Mix together the flour and water to form a thick paste, and seal the ends of the samosa to prevent them from opening up while frying.

-Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm.

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#harira #soup #ramadanrecipes #ramadan2021 #ramadan #ramadankareem #vegetablesoup #soupseason #soupsofinstagram #delishkitchen #friedfood #aprilisforarabfood #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #middleeasternfood #vegetarian #tasty #tastingtable #tastemade #samosa #sambosa
This is one of my top 5 recipes from this Ramadan’s recipe prep. One of my features does the @tamimimarkets recipe catalogue! Click the link in their bio to access this gorgeous (free!) catalogue.

This harira soup is unbelievable. Hearty and delicious and beautifully spiced- I’ve never been obsessed with harira soup until this one. It’s a simple one because it’s meat free, so it’s perfect to start your iftar with but also hearty enough to totally serve as a meal alongside some sambosas. Recipe below, and IGTV video coming in a bit!

Ingredients
3 tbsp olive oil
1 large onion, diced
3 celery stalks, diced
2 carrots, diced
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp black pepper
pinch red chili flakes
1/2 cup chopped parsley
1/2 cup chopped coriander(cilantro)
1 can tomato sauce 15 oz (430g)
7 cups vegetable stock or 2 stock cubes dissolved in 7 cups water
1 can drained chickpeas 15 oz (400 g)
1 cup green lentils
1/2 cup vermicelli noodles 50 g
2 lemons, juiced 1/4 cup juice
2 tbsp flour, dissolved in 1/4 cup water* use cornstarch if gluten free

Instructions:
-Start by adding the lentils to a bowl of water and soaking as you prepare the rest of the ingredients, this helps them cook through faster.
-Heat oil in a large saucepan over medium heat, and add the onions, celery and carrots. Saute for 6-8 minutes, until onions soften and turn golden brown.
-Add all the spices, the chopped parsley and chopped coriander, the tomato sauce, and the vegetable stock. Bring the pot to a boil, then add the drained chickpeas and drained lentils. Reduce heat and simmer for 25 minutes or until chickpeas and lentils are tender.
-Add the vermicelli, and let it boil for 3-4 minutes or until tender. Add the lemon juice, and the flour water mixture. Let it simmer another minute or until it thickens, then taste for seasoning and add salt and pepper if necessary.
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#harira #soup #ramadanrecipes #ramadan2021 #ramadan #ramadankareem #vegetablesoup #soupseason #soupsofinstagram #moroccan #moroccanfood #aprilisforarabfood #f52grams #foodfluffer #foodflatlay #foodphotography #foodphotographer #foodstylist #thefeedfeed #veganrecipes #vegan #tasty #tastingtable #tastemade #lentils
Never ever liked vimto until I had it like this 🍧. Vimto smoothies means that the sweetness of vimto is tempered by that cold crunchy shaved ice. Could not stop eating/drinking these vimto slushees! So easy, you just need water, ice, vimto and a high speed blender- my @ninjakitchenme did so well breaking down huge ice chunks👏🏼. Save this for a little twist on your classic iftar drink🥳

Ingredients:
-3/4 cup water
- 3/4 cup vimto 
- 2 cups ice 

Method:
Add the ingredients to your blender in the order listed, and blend on frozen drink mode until slushy like consistency. Add more ice or water if you need to, and enjoy immediately with a spoon/straw. Yum!
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#ramadan #ramadan2021 #ramadanrecipes #iceddrinks #slush #slushy #slushii #berries #syrup #cordial #drinkphotography #damnthatsdelish #foodfluffer #pour #dripshot #foodphotography #foodphotographyandstyling #foodstylist #foodstyling #thefeedfeed #vimto #foodtographyschool #foodtography #beautifulcuisines
A biscuit base topped with a super easy smooth, cr A biscuit base topped with a super easy smooth, creamy pistachio cheesecake and the crowning touch,  @mayadelices ‘s luscious milk chocolate melted and poured over the top. I mean- heavenly! Recipe below, adapted from @savoryandsweetfood ,, IGTV will be uploaded today. I am absolutely loving @mayadelices couverture, great quality baking chocolate thats so fun experimenting with! They have sugar free and vegan options too, and best of all it’s easily available in their shop in Bahrain 🍫👏🏼

Ingredients:

For the crust:
2 cups digestive biscuit crumbs (250 g)
1/2 cup butter melted, 115g
Pinch cinnamon powder

For the pistachio cheesecake filling:

1 cup pistachio powder (140g)
12 Kiri squares or cream cheese (215g)
250 ml thick cream
1/2 of a 400 g tin of sweetened condensed milk, more if you like it sweeter

To top:
1 cup Maya milk chocolate (160g)
pistachios to garnish

Method:
1. Preheat oven to 180C. Grease and line a 8x8 inch pan with parchment paper with extra paper hanging over the sides so you can easily lift out the bars.

2. Mix digestive crumbs with melted butter and cinnamon. Press this firmly into the base of the pan. Refrigerate for 10 minutes.

3. In a food processor, add the pistachio powder, kiri cheese cubes, thick cream, and condensed milk. Blend until well combined and smooth. Pour this mixture into the crust base and bake for 15-20 minutes until set but center is still a little jiggly. Let cool at room temperature for 1 hour then refrigerate for several hours.

4. Melt the milk chocolate gently in the microwave, in 10 second bursts, stirring after each increment. Once smooth and melted, spread over the top of the cheesecake, and refrigerate until set. Enjoy!
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#ramadan #ramadan2021 #ramadanrecipes #cheesecakebars #cheesecakebites #chocolateporn #pistachio #chocolatelover #chocolaterecipes #cheesecakelovers #cheesecakelove #damnthatsdelish #foodfluffer #pour #chocolatedrip #dripshot #foodphotography #foodphotographyandstyling #foodstylist #foodstyling #thefeedfeed #thebakefeed #foodtographyschool #foodtography #beautifulcuisines
Want a Ramadan dessert that takes minutes to make Want a Ramadan dessert that takes minutes to make and tastes amazing? Yeah we all do - I got you! Try this coffee biscuit cake (barely adapted from the wonderful @littlesunnykitchen). Layers of coffee soaked biscuits and a super easy fluffy cream 👌🏼. I used my new @braun_bahrain handheld electric whisk, one of the attachments in the minipimer set-It whips the cream so fast, much faster than my stand mixer and it’s so convenient to be able to use any bowl to prep the cream in. I’ve partnered with @digitrolley to bring you lots of good recipes with their range of kitchen appliances, so keep following along! Recipe below , and IGTV video coming today in my Ramadan series!

Ingredients
2 tbsp nescafe powder dissolved in 1 cup hot water
1 cup heavy whipping cream 250ml
3 tbsp sweetened condensed milk
splash vanilla extract, optional
1 creme caramel sachet, powder only 49g
1 pack tea biscuits or graham crackers 7 oz or 200 g
2 tbsp cocoa powder for topping

Instructions:
-Add the heavy cream, sweetened condensed milk, vanilla and creme caramel powder to a bowl and beat until soft peaks form. Set this cream mixture aside.
-Dip the tea biscuits into the coffee briefly until they soak up the coffee but before they start to break apart. -Layer in a 7×11 or 9×9 inch clear pyrex dish, then top with half the cream mixture.
-Repeat another layer of coffee soaked biscuits on top of the heavy cream, followed by the remaining half of the cream. Sift the cocoa powder on to the top, then refrigerate for several hours until set. This is even better the next day!

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#nescafe #nescafegold #coffeecake #biscuit #biscuitcake #nobake #nobakedessert #nobakecake #tiramisu #damnthatsdelish #tastingtable #beautifulcuisines #foodphotography #foodphotographyandstyling #tastyfood #easydessert #ramadankareem #ramadan2021 #ramadanrecipes #cream
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