Harira

Dice the onion, mince the garlic and fresh ginger, and prepare all vegetables (carrots, zucchini, or your chosen swaps) into similar-sized pieces. If using optional protein, cut into small cubes.

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.

Stir in garlic and ginger; cook for 1 minute until fragrant. Add garam masala, paprika, and turmeric; toast for 30 seconds to bloom the spices.

Pour in the vegetable broth and add the canned tomatoes with their juices. Bring to a simmer.

Add the legume base (chickpeas, lentils, or beans) and primary vegetable (zucchini, carrot, spinach, or alternative). Stir well and return to a simmer.

Add the secondary vegetable and any optional protein. Simmer for 30–40 minutes until all vegetables are tender and flavors are melded.

Taste and adjust seasoning with salt and black pepper. The soup should be warming, aromatic, and well-balanced.

Squeeze fresh lemon (or lime/clementine) juice into the pot. Stir to combine.

Ladle into bowls and garnish with fresh parsley, cilantro, or mint. Serve hot, optionally with crusty bread or flatbread on the side.