Moroccan Spiced Potato Leek Soup Moms Recipes

SPICED LEEK AND POTATO SOUP

Steps:

• Put all the ingredients in the Froothie Evolve. Start the smooth soup function. It will be ready in 30 minutes
• Heat a little oil in a saucepan. Add the onion and leeks and cook gently for 5 minutes so they soften but don't brown.
• Stir in the garlic (crushed or chopped), the potatoes and the spices. Then add the coconut milk and stock. Simmer for 20 minutes until the potatoes are fully cooked.
• Transfer the soup in batches to a blender and blitz. Alternatively use a stick blender.
• Serve with chopped parsley or croutons

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.