3 SIMPLE STEPS TO PREPARE THE AMAZING HARIRA SOUP

Al Harira ٍSoup Recipe

Al-Harira, Moroccan Ramadan Soup. And calories, although of Moroccan origin, they spread in the Arab world and became compatible Preferably, especially in the holy month of Ramadan.

Moroccan Harira Soup Ingredients

Harira Soup

1. 1/2 kilo cubes of lamb meat free of bone and fat
2. 1 tsp Turmeric
3. 1 teaspoon ground black pepper
4. 1 teaspoon ground cinnamon
5. 1/4 teaspoon ginger powder
6. 1/4 teaspoon ground red pepper
7. 2 tablespoons of ghee or butter
8. 3/4 Aub Avis
9. 1 onion, chopped
10. 1 red onion, chopped 
11. 1/2 cup chopped green cilantro
12. 5 medium-sized tomatoes
13. 7 cup water
14. 3/4 cup green lentils
15. A box of chickpeas (375 g), filtered with water
16. 100 g pasta sticks as thin as vermicelli
17. 2 eggs
18. Lemon juice

Moroccan Harira Soup Recipe

1. In a large saucepan, put the meat with the cream, black pepper, cinnamon, ginger, red pepper, obesity and celery onions and coriander, stir together on low heat from time to time for 5 minutes. Peel the tomatoes and cut into cubes Large and add to the mixture and leave the saucepan on low heat for 15 minutes.
2. Add the water and lentils to the pot and add the fire to a boil. After boiling, boil the fire, cover the pot and leave the pot. On low heat for two hours.
3. Ten minutes before the soup is finished, raise the heat a little to medium, add chickpeas and pasta and leave On fire for ten minutes until pasta level. Add lemon juice and eggs, leave the fire for two minutes to settle Eggs then lift the soup and serve.

Moroccan Harira Soup Calories

The 250-gram calorie meal contains approximately 420 calories.

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Lightly Curried Butternut Squash Soup

Squash is almost the perfect vegetable for soup: it’s flavorful and has a divinely smooth texture when cooked and puréed. Serve this soup to people who think they don’t like squash or curry, and you’ll change some minds.

You can substitute any winter squash for the butternut; I just like butternut because it’s faster to peel and chop than its many cousins.

INGREDIENTS

• 1 butternut squash or other winter squash
• 1 tbsp butter
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, finely chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cayenne pepper
• 1 can coconut milk
• 3 cups water
• salt and pepper

OPTIONAL

•  sour cream
•  scallions
•  fresh cilantro

RECIPE

1. To prepare the squash, peel off the tough skin with a potato peeler. Cut the squash in half lengthwise with a sharp chef’s knife, then scoop out the seeds and gloop. (You can save the seeds for a tasty snack later, if you like: just clean the gloop off, then toast them.)
2. Next, slice off the stem and very bottom of the squash and throw them away. Take each half of the squash and place it face-down on a cutting board. 
3. Chop each into ½” slices, then turn each slice into cubes.
4. Put a large pot or Dutch oven on the stove on medium heat. 
5. Melt the butter and let the pot get hot. Add the onion, pepper, and garlic, then sauté for two minutes. 
6. Add the cubed squash and spices and stir it all together.
7. Put a lid on the pot and let it cook for another two minutes. Add the coconut milk and water and stir. 
8. Bring the soup to a boil, then turn down the heat to low and let it cook for about 30 minutes, or until the squash is tender.
9. Once the squash is tender, taste the soup and add salt and pepper as needed. Soup usually needs a fair bit of salt, so be generous. 
10. If you have an immersion blender, you can purée the soup in the pot. If you have a normal blender, wait until the soup has cooled before transferring it to the blender.
11. Purée until smooth, then taste again and add any more salt and pepper it might need. 
12. You can enjoy the soup as-is or serve it with another drizzle of coconut milk or a dollop of sour cream, plus some chopped scallions or cilantro.

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French Onion Soup

Best if you accept it now: you are going to cry making this recipe, since the first step is to chop a mountain of onions.

But crying is good for us from time to time. Soon you will be on to the magical part, watching a colossal pile of onions shrink and caramelize to make a sweet, flavorful, wonderful soup.

Save this recipe for the winter, when other vegetables are out of season and you want to fill your home with warm aromas. As my friend Marilyn, who suggested this recipe, said, “the smell in
your kitchen is absolute heaven.”

INGREDIENTS

• 4 lb onions, any type
• 4 cloves garlic
• 2 tbsp butter
• 2 bay leaves
• 1 tbsp vinegar, any type (optional)
• 3 tsp salt
•  pepper
• 8 cups water
• 6 slices bread
• 1½ cups cheddar, grated

ADDITIONS

• beef or chicken stock instead of water
• red wine
• chili flakes
• fresh thyme

RECIPE

1. Chop each onion in half lengthwise, peel them, then cut them into halfmoon slices. These big slices are fine since you’re cooking the onions for so long. Slice the garlic as well.
2. Melt the butter in a large pot on medium heat. Add the onions, garlic, and bay leaves. 
3. Cover the pot with a lid and leave it for 10 minutes. When you come back, the onions should have released a lot of moisture. 
4. Give them a stir. Pour in the vinegar and put the lid back on.
5. Cook for 1 hour, stirring every 20 minutes. When the onions at the bottom start to stick and turn dark, add a splash of water to unstick them.
6. Don’t worry, the onions aren’t burning, just caramelizing. The water helps lift off the sticky, delicious, sweet part!
7. Once the onions are very dark and about a quarter the volume they once were, add all the water and a bunch of salt and pepper. 
8. Cover the pot again, turn the heat down to low, and let it simmer for another hour. Taste and adjust salt and pepper as needed. 
9. Ladle the soup into bowls. 
10. Now it’s time to make cheese toast! If you want classic French onion soup— with the toast directly in the soup, which makes it a bit soggy—place a piece of bread on top of each bowl of soup, sprinkle with cheese, then heat the bowls under your oven’s broiler until the cheese is bubbly.

If you don’t like soggy toast, just make the cheese toast on its own and serve it on the side to dunk.

FROM GOOD AND CHEAP BOOK 

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DAN BARBER’S FALL RECIPE - Fennel & Apple Soup

Adapted for Food Day

Makes about 8 cups

INGREDIENTS

• 1 onion, minced
• 3 small shallots, minced
• 3 fennel bulbs, diced
• 1 apple, peeled, cored and diced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fennel seed
• 1 quart vegetable stock or low-sodium broth
• ½ teaspoon fresh thyme leaves
• ½ teaspoon salt 
• Freshly ground black pepper

DIRECTIONS

• Gently sauté the onion and shallots in 1 tablespoon olive oil without browning them. 
• Add the fennel and apple. Season with pepper. 
• Stir in the fennel seeds and cover with stock. Simmer for 30 minutes. 
• Add thyme, and season with up to ½ teaspoon salt and more pepper to taste. 
• Transfer to a blender and puree, adding remaining 2 tablespoons olive oil.

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