crystal palace food market

Harrira (Moroccan Soup) with Merguez sausages

Harirra with Merguez Sausages

Andy of Holly Farm butchers makes the most amazing sausages. His Merguez lamb sausages were the starting point for this recipe, coupled with the recent freezing weather; making this hearty richly spiced Moroccan staple soup a tempting option.

As some of you might know I am on a ketogenic eating plan, THANKS KAREN JONES!, so this recipe omits the chickpeas, which would be  traditionally used in it. However, please feel free to add some yourself, or some green lentils, which would also go well.

Serves 4 greedy people

Ingredients

  • 1-tablespoon olive oil
  • Half a large white onion – sliced
  • 6 cloves of garlic – chopped
  • 200g of carrots – diced
  • 1 bulb of fennel – sliced
  • 1 dessertspoon turmeric
  • 1 dessertspoon hot paprika
  • 1 dessertspoon fresh ginger
  • 1 cinnamon stick
  • 1 clove
  • 1 dessertspoon ground coriander seeds
  • 1 dessertspoon ground cumin
  • 1 cardamom pod
  • 1 can chopped tomatoes
  • 1 litre of stock- I used marigold vegetable stock but chicken or lamb would be very good too.
  • 400g of Merguez sausages, skins removed broken up into little pieces.
  • 100 grams cherry tomatoes
  • 100g Tuscan kale sliced
  • 1 handful chopped coriander

Method

In a large heavy bottomed pot, sauté the onions, garlic and fennel in the olive oil on a low heat until the onion and fennel are translucent, and, as always, be careful not to burn the garlic

Add the carrots and stir them in, followed by the turmeric, paprika, fresh ginger, cinnamon stick, clove, cardamom, ground coriander and cumin.

Cook these for 1 minute, stirring them all together and then add the merguez, continuing to stir, for another 3 minutes until the merguez are browned.

Now add the the cherry tomatoes, the tinned tomatoes and the stock, with a twist of salt and pepper to taste.

Bring this mixture up to the boil, then turn down immediately to a gentle simmer and cook for 30 minutes.

Now add the sliced kale and continue to cook on a low heat for a further 15 minutes.

Serve piping hot in bowls and garnish with the fresh coriander.