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Moroccan Vegetarian Harira Soup
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Vegetarian

Moroccan Vegetarian Harira Soup

A hearty and seasoned tomato based soup inspired from the streets of Morocco. This delicious, comforting vegetarian soup will be a new family favourite in the winter months.
Makes 4
Prep Time 20 minutes
Cook Time 25 minutes
Easy As

Ingredients

1 tbsp olive oil
1 onion, chopped
1 stalk celery, chopped
1 carrot, diced
2 cloves garlic, crushed
2 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Coriander
1 tsp Gregg's Paprika
½ tsp Gregg's Smoked Paprika
400 g can Wattie's Chopped Tomatoes in Puree
2 cups vegetable stock
400 g can Wattie's Chickpeas in Springwater, drained
400 g can Wattie's Lentils in Springwater, drained
1 cup Wattie's Free Flow Frozen Spinach
¼ cup chopped coriander
To serve: yoghurt, harissa (optional), extra coriander

NUTRITION INFORMATION: Average Quantity per Serving

Serving size (Avg): 370g

Energy 1040kJ
Protein 11.6g
Fat, total 7.1g
- saturated 1.2g
Carbohydrate 28.9g
- sugars 6.9g
Dietary Fibre 13.2g
Sodium 880mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS NUTRITION

Made with

Method

Step 1
Heat the oil in a large saucepan over medium low heat. Add the onion and cook, stirring, for 4 to 5 minutes until softened. Add the celery, carrot and garlic and cook for another 2 minutes.
Step 2
Add the Gregg's Ground Cumin, Gregg's Ground Coriander, Gregg's Paprika and Gregg's Smoked Paprika and cook, stirring, for 30 seconds or until fragrant.
Step 3
Add the Wattie's Chopped Tomatoes in Puree, vegetable stock, Wattie's Chickpeas in Springwater and Wattie's Lentils in Springwater. Bring to the boil, then simmer for 15 minutes or until it has slightly thickened and the vegetables are tender.
Step 4
Season to taste with salt and pepper. Add the Wattie's Free Flow Frozen Spinach and cook for a further 3 to 4 minutes until heated through. Stir in the chopped coriander.
Step 5
To serve, ladle into bowls and top with yoghurt, harissa ( if using) and extra coriander.

Tips

Serve with grilled pita bread.
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1 tbsp olive oil
1 onion, chopped
1 stalk celery, chopped
1 carrot, diced
2 cloves garlic, crushed
2 tsp Gregg’s Ground Cumin
1 tsp Gregg’s Ground Coriander
1 tsp Gregg’s Ground Coriander
½ tsp Gregg’s Smoked Paprika
400 g can Wattie’s Chopped Tomatoes in Puree
2 cups vegetable stock
400 g can Wattie’s Chickpeas in Springwater, drained
400 g can Wattie’s Lentils in Springwater, drained
1 cup Wattie’s Free Flow Frozen Spinach
¼ cup chopped coriander
To serve: yoghurt, harissa (optional), extra coriander
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