I first made this chilled soup on the hottest day of the year. The original recipe served it as a hot soup but, never one to let a small thing like the weather get in the way of a good plan, I let it cool down and turned the dish into a chilled soup, gazpacho style, instead.
I adapted this soup from David Frenkiel and Louise Vindahl’s Harira Soup, part of their second collection of vegetarian recipes, Green Kitchen Travels^. This book is beautiful: part cookbook, part travelogue and full of gorgeous pictures, of food and landscapes and small moments between people. I’ve made a few dishes from Green Kitchen Travels before, and they’ve always been delicious.
When I made this chilled soup, I was looking for something simple and nutritious to prepare for dinner, plus a few lunches to see me through the week, and this baby did not disappoint. With a thick tomato sauce laced with spices and dates, the rich Moroccan flavours are delicious, but not overpowering. Full of vegetables, plus a little protein boost from the chickpeas (try adding a poached egg, if you want more protein), this dish is a really healthy option.
Making Moroccan Chilled Soup another day? Pin it so you don’t forget!
The Moroccan Chilled Soup recipe:
- 1 tblspn. Coconut Oil
- Two Carrots
- Two Sticks of Celery
- 2 Small Red Onions
- 4 Cloves Garlic
- 1 in. piece ginger
- 1 tblspn. Smoked paprika
- 1 tblspn. Ground Turmeric
- 1 tblspn. Ground Cumin
- 2 tblspn. Tomato Puree
- 2 400g Tins Whole Plum Tomatoes
- Juice of ½ lemon (save the rest to garnish)
- 1 400g Tin Chickpeas
- Salt and Pepper, to taste
- 16 Dried Dates
- Handful Chopped Parsley
- Dice the carrots, celery and onions, then melt the coconut oil over a low heat in a large, heavy bottomed pan, like this casserole dish^, and add the chopped vegetables. Allow to cook until just beginning to brown – around 7 minutes.
- Finely chop the garlic and peel and grate the ginger. Add these to the browning vegetables, along with the spices and tomato puree, and continue to cook for another few minutes, stirring until the vegetables are coated in spice.
- Add half a litre of hot water and the tinned tomatoes with their sauce. Turn the heat up until the pot begins to bubble, then turn down to a medium heat and simmer for around 30 minutes, stirring occasionally to stop it sticking, and to ensure even cooking.
- When the soup has thickened, add the lemon juice, chickpeas and a good grind of salt and pepper. Bring back up to heat, and simmer for another 5 minutes or so.
- When the soup is ready to eat, stir through a small handful of torn parsley, a few chopped dried dates and a squeeze of lemon juice.