Quick & Easy

Spicy moroccan soup

A super fast and easy, but entirely delicious, spicy Moroccan soup from Australian Women's Weekly.
spicy moroccan soup



1.Rinse soup mix in strainer under cold water until water runs clear; drain.
2.Wash and dry coriander. Remove leaves from bunch; you will need 1 cup loosely packed leaves. Chop some of the roots and stems finely; you will need 2 teaspoons of this mixture.
3.Stir harissa paste and coriander root and stem mixture in heated oiled large saucepan, about 3 minutes or until fragrant.
4.Add soup mix, tomato soup and 2 litres (8 cups) water to pan; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until soup mix is tender. Remove from heat; stir in coriander leaves. Season to taste.

Dried soup mix is a combination of split peas and lentils. It is available in supermarkets.


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