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Slow cooker vegetable harira soup recipe
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Prep Time:
15 minutes
Cook Time:
370 minutes
Total Time:
385 minutes
"Moroccan-inspired vegetable soup made effortlessly in a slow cooker. Nutrient-packed with three servings of veggies and budget-friendly at $2.20 per serving."
Ingredients:
  • 3 garlic cloves, crushed
  • 1 large brown onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 5.00 gm mild paprika
  • 2.50 gm ground ginger
  • 1.25 gm ground cinnamon
  • 1/2 tsp dried chilli flakes
  • 44.40 gm tomato paste
  • 4 tomatoes, chopped
  • 2 litres salt-reduced vegetable stock
  • 165.00 ml dried green lentils, rinsed
  • 100.00 gm basmati rice
  • 400g can chickpeas, drained, rinsed
  • 375.00 ml frozen broad beans, thawed, peeled
  • Plain reduced-fat Greek-style yoghurt, to serve (optional)
  • Lemon wedges, to serve
Instructions:
  • In a frying pan over medium heat, heat oil and sauté garlic, onion, carrot, and celery until softened, about 5 to 7 minutes. Stir in spices and cook for 1 minute, then add paste and cook for another minute, stirring continuously.
  • Pour the mixture into a slow cooker and gently mix in tomato, stock, lentils, and 3 cups of water. Cover and cook on LOW for 6 hours, adding rice halfway through the cooking time.
  • Combine chickpeas and beans into the soup, allowing it to sit covered for 5 minutes until heated. Season with salt and pepper, then divide into bowls. Garnish with coriander and yogurt and serve with lemon wedges.

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