Warming Beef Harira-Style Soup
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Warming Beef Harira-Style Soup

Warming Beef Harira-Style Soup

with Sumac Ciabatta Dippers

Inspired by the traditional Moroccan soup, Harira, this recipe combines beef, lentils and root vegetables to create a comforting bowl of goodness. Served with baked ciabatta bread for dunking and topped with a dollop of greek yoghurt, black pepper and olives for a salty kick that’ll balance the sweeter veggies nicely.

Tags:
Spicy
Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

120

Beef Mince

30

Olives

½

Ras-el-Hanout

75

Greek Style Natural Yoghurt

(Contains Milk)

2

Ciabatta

1

Beef Stock Powder

1

Sumac

1

Onion

1

Finely Chopped Tomatoes

2

Garlic Clove

25

Harissa Paste

1

Carrot

1

Lentils

Not included in your delivery

150

Water for the Beef

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Nutritional information

Energy (kcal)652 kcal
Energy (kJ)2728 kJ
Fat24 g
of which saturates7 g
Carbohydrate74 g
of which sugars22 g
Protein30 g
Salt2.85 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Grill Pan
Baking Tray

Instructions

Get Prepped
1

Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Trim the carrot, quarter lengthways and chop into 1cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

Start the Cooking
2

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the beef mince and fry until browned, 3-5 mins. Break it up with a wooden spoon as it cooks. Once browned, add the onion and carrot and season with salt and pepper and a pinch of sugar. Fry until the veggies have softened, 6-7 mins.

Prep the Bread
3

While the veg softens cut the ciabatta in half as though you're making a sandwich. Pop them on a baking tray. Drizzle with oil and sprinkle on the sumac. Set aside.

Simmer!
4

Add the garlic, harissa paste and ras el hanout to the beef (add slightly less paste and spice if you don't like too much heat). Stir and cook for 1 minute. Pour in the chopped tomatoes, lentils and water. Stir in the beef stock powder to dissolve, bring the mixture to the boil. Lower the heat and simmer until thickened, 6-8 mins. TIP: Add a splash of water if the harira is a little thick so you can dip your bread in it!

Prep the Olives
5

Meanwhile, pop the ciabatta into your oven to bake until golden, 4-5 mins. Slice the olives and set aside. When the harira is cooked, taste and add salt and pepper if you feel it needs it.

Finish and Serve
6

Halve the ciabatta into triangles. Spoon the harira into bowls and top with a spoonful of Greek yoghurt, some black pepper and some olive slices. Enjoy!