Potage Marocain Moroccan Soup Recipes

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
• Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
• Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
• Season again, to taste, with salt and pepper.
• Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

MOROCCAN VEGETABLE SOUP

Steps:

• Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
• Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
• Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
• To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.

MOROCCAN HARIRA (BEAN SOUP)

Steps:

• Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
• Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
• Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

MOROCCAN HARISSA AND CHICKPEA POTAGE (SOUP)

Steps:

• Put a tablespoon of the vegetable stock into a large saucepan and fry the onion, celery and carrots gently for 10 minutes until softened, stirring frequently.
• Add the remaining ingredients, except the coriander and/or parsley, stir well and put a lid on the pan, then simmer for 8 to 10 minutes over a low heat.
• Adjust the seasoning and serve in warmed bowls with fresh coriander and/parsley as a garnish and hot flat breads or pitta breads.

POTAGE MAROCAIN (MOROCCAN SOUP)

Steps:

• Combine first 7 ingredients in a large saucepan and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
• Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape) and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
• Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan and cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.

B'SARRA (MOROCCAN SOUP)

Steps:

• Drain the beans. In a hot frying pan, saute the garlic and onion in 1 tbsp olive oil until translucent and aromatic (2-3 minutes).
• Add the peas, spices and salt. Cover in water to just over an inch above the peas.
• Bring to a boil then simmer until the peas are tender (about 1 hour), adding more water if it begins to look dry.
• Puree mixture with a hand-blender or use a potato masher. Add more water, if needed, and check for seasoning.
• Serve with small bowls of freshly made harissa to sprinkle on top of the soup, wedges of fresh lemon, a swirl of argan or olive oil, and plenty of fresh khobz (Moroccan bread-can use French or Italian bread).

MEATLESS HARIRA (A MOROCCAN SOUP)

Steps:

• In a large soup pot, saute the onion, parsley, celery, pepper and turmeric in the butter for a few minutes, then add the cinnamon and other spices.
• Saute on very low heat for about 15 minutes or less, until the onions are soft and the spices are well-distributed.
• Wash the lentils.
• Puree the coriander leaves in a blender with a little water, or pound with a mortar and pestle.
• Add both to the pot, along with the crushed tomatoes (I also like to puree the tomatoes in the blender before I add them, to eliminate any large chunks that might remain).
• Cook for 15 minutes over low heat, and then add 1 1/2 quarts of water (about 7 cups).
• Add the soup cube.
• Cook on low/medium heat until the lentils are soft (I usually let the soup cook for about 2 hours to allow the flavors to blend).
• A few minutes before serving, add salt to the soup (you could also add some vermicelli or other small soup noodle at this point, but I personally don't; if you do, make sure to allow an extra few minutes for the noodles to cook).
• Add the flour and water mixture; mix well to prevent lumps from forming.
• Serve with lemon wedges on the side, to be squeezed over the soup.

CARROT POTAGE

Steps:

• Melt butter and sauté onion until transparent.
• Add other ingredients, bring to boil and simmer, covered for 30 minutes.
• Blend until smooth, reheat if needed.

MOROCCAN VEGETABLE SOUP

Steps:

• Bring a large pot of water to a boil. Add carrots and rutabaga, and simmer 2 minutes. Reserve 6 cups cooking water, then drain vegetables.
• Place oil in a large, wide, deep pot over medium-high heat. Add shallots and 1 teaspoon salt, and cook, stirring occasionally, until shallots are softened and golden brown in places, about 5 minutes. Add cumin and harissa, and cook, stirring constantly, 1 minute. Add wine, and simmer 30 seconds.
• Add vegetables, chickpeas, reserved cooking water, and saffron to pan. Bring to a boil over high heat. Reduce heat, and cover. Simmer until vegetables are crisp-tender, 8 to 10 minutes. Season with 2 teaspoons salt.
• Meanwhile, bring a large pot of salted water to a boil, and cook couscous until al dente, about 7 minutes. Drain.
• Divide couscous among 6 bowls. Ladle soup over couscous, and garnish with cilantro. Soup and couscous can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.

MOROCCAN SEMOLINA SOUP WITH MILK, ANISE SEEDS, AND HONEY

Steps:

• Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
• Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.