Vegan harira

This is a vegan version of a Moroccan spiced soup. It can be eaten all year, but to me it feels like a winter dish.

Serve with toasted sourdough and dates

Serves 6


  • Olive oil
  • 2 onions (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 4 carrots (quartered and sliced)
  • 2 sticks of celery (sliced)
  • 1 red pepper (cut into small pieces)
  • 400g pumpkin or squash (cut into 1cm cubes)
  • 1 can of mixed beans (drained)
  • 2 handfuls of lentils
  • 620g pasata
  • 1 vegetable stock cube
  • 1L hot water
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 2 tsp dried parsley
  • 2 handfuls of orzo


Heat a little oil in a large pan. Add the onions and garlic and fry for several minutes, to soften.

Add the rest of the ingredients to the pan, except the orzo and bring to a boil. Simmer for about 30 minutes, until the veg are soft.

Add the orzo and continue to simmer until the pasta is cooked.

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