Week 17 – Moroccan Vegetable Soup

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• PREP TIME: 15 mins
• COOK TIME: 40-45 mins
• SERVINGS: 8-10 servings
• CALORIES PER SERVING: 367

Ingredients

• 4 tablespoons olive oil
•  1 large onion, diced (about 2 cups)
•  3 stalks celery, diced (about 1 1/2 cups)
•  3 large carrots, peeled and cut in rounds
•  1/2 teaspoon ground turmeric
•  1 teaspoon ground cumin
•  1/2 to 1 teaspoon harissa or dried red chilli flakes, plus more for serving
•  Salt to taste
•  1 bunch parsley, chopped
•  1 bunch coriander, chopped
•  1 (425-gram) can crushed tomatoes
•  7 cups (1 ^2/3 liters) chicken or vegetable stock
•  1 (425-gram) can chickpeas, drained
•  1 cup (370 grams) green lentils
•  1 teaspoon freshly ground black pepper
•  2 tablespoons all-purpose unbleached flour
•  1 large egg
•  Juice of 2 lemons (about 1/4 cup)

Method

1.  Dice onion and celery, peel and cut carrots into rounds (as thin as you like). Chop parsley and coriander and drain your chickpeas.
2. Heat the oil in a large pot over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. 
3. Add the turmeric, cumin, harissa or chilli flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. Add the lentils and drainedchickpeas, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked – about 20 minutes. 
4. Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup for 5 minutes more and serve, sprinkled with the remaining coriander and parsley. And don’t forget to have some extra harissa in a plate on the side if you like it.

NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.