Vegetable Chermoula Soup

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I love making soup, especially during winter (and yes, it’s winter. Spring doesn’t start until March 19!). This vegetable chermoula soup is very hearty. The white beans and faro make it completely satisfying while the chermoula takes it over the edge in flavor. I put chermoula, a garlicky, herby sauce, on everything. It’s divine.

This recipe was taken from my cookbook, Picture Perfect Parties. I know when people think of parties, they tend to think of really decadent food, but there are actually many healthy recipes in my book. People want to leave full and satisfied, and belly-warming soup is a great way to achieve just that.

Vegetable Chermoula Soup
Serves 8

You will need:

– 2 garlic cloves minced
– 1/2 medium onion
– 1 cup diced carrot
– 1/2 cup diced celery
– 1/4 cup olive oil
– 1 cup diced zucchini
– 1 cup diced sweet potato
– 1/2 cup red peppers *optional
– 2 cups chopped kale
– 8 cups vegetable stock + water as needed
– 1 can white beans or 1 cup soaked overnight, then rinsed
– 1 cup farro
– 2 tablespoons chopped rosemary
– 2 tablespoons chopped parsley
– salt and pepper

To prepare:

In a large stockpot, saute garlic, onion, carrots and celery in olive oil, over medium heat until tender.
Add the vegetables and saute for 2 minutes. Next add stock, beans and water if needed, salt and pepper and chopped herbs. Simmer for 3 hours and add faro for the last 30 minutes.

Charmoula
You will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2 inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

 

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