Vegan harira soup is a version of this traditional Moroccan and Algerian dish, where of course meat is not included in the ingredients. Vegan, although 100% vegetable, is still a nutritious and delicious soup, and easy to prepare. The traditional harira soup is used in the month of Ramadan precisely because of its high nutritional value, but today it is on the daily menu in North Africa. The ingredients of this vegan soup are tomatoes, chickpeas and lentils, onions, pasta, and various spices and seasonings, partially replacing the presence and flavor of the meat.
Veganism is a doctrine or philosophy of life that refuses to see animals as products for consumption, whether as food, clothing, or any other use that humans have put it to. They support their position with ethical, environmental, health and humanitarian arguments, and in the case of food, they propose alternatives to replace meat, eggs, dairy products and animal derivatives with exclusively plant-based products.
How to make vegan harira soup:
- Cut the onion brunoise into small pieces. Chop the coriander and parsley, and grate the tomatoes if you don’t have them Minced tomatoes.
- Pour olive oil into a bowl and start frying the chopped onion. When the onion is transparent add the spices (cumin, ginger, cinnamon, turmeric and pepper).
- So that the spices don’t burn add the grated or crushed tomatoes and cook 10 minutes.
- Add the lentils and chickpeas, and pour over the vegetable soup; stir slowly. Once it boils keep on medium heat for 10 minutes then add the pasta and cook for 3 minutes.
- Correct the salt point of the stock.
- Just before serving, add the lemon juice, coriander and parsleyand serve hot.
Make this tasty and nutritious vegan harira soup, a complete meal, or you can even accompany it with a slice of rye bread. This soup can be the beginning of a delicious discovery of vegan gastronomy. If you found this rich spoon dish interesting, be sure to share it with your friends and acquaintances.