Ramadan Soup Bags (Chorba & Harira) by @louloukitchen_

40 min

5 servings

🍖

280 g

Lamb neck

150 g

Coriander and parsley, blended

🍅

150 g

Tomato, blended

🫘

100 g

Chickpeas

🥬

150 g

Celery, blended

🧅

2

Onions, blended

🫘

100 g

Lentils

  1. Mince
    • Coriander and parsley, blended

    Mince the coriander and parsley.

  2. Mince
    • Onions, blended

    Mince the onions.

  3. Blend
    • Tomato, blended

    Blend some tomatoes to get the pulp.

  4. Mince
    • Celery, blended

    Mince the celery.

  5. Cut
    • Lamb neck (collier d'agneau)

    Cut the lamb neck into pieces, about 250-300g per bag.

  6. Assemble
    • Tomato, blended
    • Onions, blended
    • Celery, blended

    Assemble the tomato pulp, onions, minced celery, chickpeas, lamb and herbs into the small bags.

  7. Add
    • Lentils

    Add washed and rinsed lentils to the bags intended for harira.

  8. Step

    Label the bags to distinguish the soups.

  9. Freeze

    Freeze the assembled bags.

Ramadan Soup Bags (Chorba & Harira) by @louloukitchen_

40 min

5 servings

🍖

280 g

Lamb neck

150 g

Coriander and parsley, blended

🍅

150 g

Tomato, blended

🫘

100 g

Chickpeas

🥬

150 g

Celery, blended

🧅

2

Onions, blended

🫘

100 g

Lentils

Preparation Steps

  1. Step 1/9

    Mince the coriander and parsley.

    Coriander and parsley, blended
    🔪Knife
    🪵Cutting board

  2. Step 2/9

    Mince the onions.

    🧅Onions, blended
    🔪Knife
    🪵Cutting board

  3. Step 3/9

    Blend some tomatoes to get the pulp.

    🍅Tomato, blended

  4. Step 4/9

    Mince the celery.

    🥬Celery, blended
    🔪Knife
    🪵Cutting board

  5. Step 5/9

    Cut the lamb neck into pieces, about 250-300g per bag.

    🍖Lamb neck (collier d'agneau)
    🔪Knife
    🪵Cutting board

  6. Step 6/9

    Assemble the tomato pulp, onions, minced celery, chickpeas, lamb and herbs into the small bags.

    🍅Tomato, blended
    🧅Onions, blended
    🥬Celery, blended
    🫘Chickpeas
    🍖Lamb neck (collier d'agneau)
    Coriander and parsley, blended
    🛍️Freezer bags

  7. Step 7/9

    Add washed and rinsed lentils to the bags intended for harira.

    🫘Lentils
    🛍️Freezer bags

  8. Step 8/9

    Label the bags to distinguish the soups.

    🛍️Freezer bags
    Marker

  9. Step 9/9

    Freeze the assembled bags.

    🛍️Freezer bags

Composition

Ingredients

Types

Meat, Herbs, Vegetables, Legumes

Ingredients

Lamb neck, Coriander and parsley, blended, Tomato, blended, Chickpeas, Celery, blended, Onions, blended, Lentils

Notes

Lamb neck (about 250-300g per bag, collier d'agneau), Coriander and parsley, blended (mixed together by eye), Chickpeas (soaked the night before), Lentils (washed and rinsed, only for the harira bags)

Allergens

Celery

Dietetics

Dietary regimen

Nut-Free, soy-free, Sugar-Free

Calories

250 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 20g, Fat: 12g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Iron: 3mg, Potassium: 550mg, Sodium: 480mg, Calcium: 60mg

Vitamins

Vitamin A: 900µg, Vitamin C: 15mg, Vitamin K: 40µg, Vitamin B12: 1.2µg

Preparation

Time Information

Preparation

40 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Freezer bags, Marker, Bowl

Appliances

Blender, Freezer

Type

Type

Type Of Dish

Snack, Soup

Occasions

Ramadan, Iftar, Suhoor meal prep

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Moroccan, North African

Geographic

to inform

Various

Aspect

Texture

Chunky, Tender

Flavors

Savory, Herby, Spiced, Tomato-forward

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

freezer : up to 3 months (in sealed labeled freezer bags,lay flat to freeze for faster thawing), fridge : 3 days (once thawed and cooked into soup)