Vegetable Soup With Masa Harina Recipes

VEGETARIAN MOROCCAN HARIRA

Vegetarian Moroccan Harira image

Harira is a famous Moroccan soup, and here's a hearty vegetarian (and vegan!) version - packed with tomatoes and chickpeas and flavored with paprika, turmeric, saffron, ginger, and harissa. The amount of water can be adjusted depending on the thickness you want. I like this soup pretty thick and nourishing, so I do not add too much water.

Provided by chouchou65

Categories World Cuisine Recipes African North African Moroccan

Time 1h5m

Yield 5

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
2 pounds tomatoes, diced
1 (15 ounce) can chickpeas, drained
1 bunch fresh cilantro, chopped
1 bunch fresh parsley, chopped
20 fresh mint leaves, chopped
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground ginger
½ teaspoon harissa
1 pinch saffron threads
4 cups water, or more to taste
1 tablespoon all-purpose flour
1 teaspoon cornstarch
½ cup cherry tomatoes, halved
salt and ground black pepper to taste

Steps:

Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.
Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 27.1 g, Fat 6.9 g, Fiber 6.4 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 231.1 mg, Sugar 6.3 g

CHIHUAHUA-TOMATO SOUP WITH CRISPY LIME-CHILI TORTILLAS

Chihuahua-tomato Soup with Crispy Lime-chili Tortillas image

I created this soup on a chilly spring evening. It's a light but satisfying vegetarian soup flavored with cumin, oregano, pasilla chile and lime, served with Chihuahua cheese (or another Mexican queso fresco - fresh white cheese). Plus, it's topped with adictive little crispy-fried lime-chili tortilla strips!

Provided by EdsGirlAngie

Categories Peppers

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 large onion, minced
3 cloves garlic, minced
2 tablespoons olive oil
1 (14 1/2 ounce) can petite diced tomatoes
4 cups vegetable broth
1 dried pasilla pepper, seeded and chopped
1 tablespoon masa harina (optional)
1 lime, juice of
5 corn tortillas, cut in half,then cut in strips
3 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 lime, juice of
4 ounces chihuahua cheese, crumbled (or other queso fresco)

Steps:

Saute onion in olive oil until slightly browned.
Add garlic, cumin and oregano; cook for 10 more minutes, stirring frequently.
Add tomatoes, vegetable broth and pasilla chile.
Bring to a boil, then lower heat slightly and add masa harina (if using; I like the flavor and it adds a little more"body" to the soup), stirring well until it's dissolved.
Simmer gently 30 minutes.
In the meantime, heat vegetable oil in a skillet.
Carefully add tortilla strips; sprinkle with salt and chili powder and fry until lightly crispy (you may need to turn on your range fan for this event!).
Sprinkle with the juice of 1/2 lime and set aside.
And here's the important part- try not to eat all the tortilla strips before the soup is done!
LOL!
Squeeze the juice of 1 lime into the soup after it's simmered for 30 minutes; heat 10 minutes more.
To serve, place cheese in soup bowls; ladle soup over and top with crispy tortilla strips.

Nutrition Facts : Calories 369.8, Fat 26.8, SaturatedFat 7.8, Cholesterol 29.8, Sodium 708.3, Carbohydrate 26.4, Fiber 4.3, Sugar 6.8, Protein 9.3

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