The Campout Cookbook

Mum’s Moroccan Soup

STORY AND PHOTOGRAPH BY LINDA GARSON

IN THE COURSE OF BRINGING YOU THE LATEST NEWS for our Salutes & Shout Outs page, I personally visit all the Calgary restaurants to meet the owners and chefs, try their dishes, and take some snaps.

In March, we brought you news of The Dandelion’s new owners, and on a visit to meet them I tried Mum’s Moroccan Soup, which is so delicious I just had to ask how it was made.

“That sweet, spicy, smoky smell that travelled from the kitchen to greet us at the front door after many cold school days and work nights, will always remind me of moments that I hold very closely,” says co-owner, Caleb Olney.

“Still to this day soup is a regular occurrence in my own kitchen for my partner and friends; it’s a direct link to comfort, love and warmth. No one makes this soup better than my mum, Eilleen Gwennie May. This soup will change your life.”

With love, Caleb “The Son”

Thanks so much to Olney for sharing this recipe - there couldn’t be a more fitting tribute for Mother’s Day!

Mum’s Moroccan Soup

Serves 4-6

2 Tbs (30 mL) olive oil 1 large brown onion, diced 1 tsp ground cumin 1 tsp sweet smoked paprika 1 or 2 heaped tsp harissa paste, depending how spicy you like things (Olney usually uses 2 tsp) 2 cinnamon sticks 4 large tomatoes, diced 1 can of red kidney beans or mixed beans 1 tsp raw sugar 4 cups (1 L) vegetable stock * You’ll need about half a cup of cooked cous cous per serving A handful each fresh mint and cilantro, finely chopped A wedge of lime * These are very important ingredients to add to the soup before serving. 1. Heat oil in a large pot and sauté the onions, harissa pasta, and dry spices until they become fragrant, not burnt. 2. Add chopped tomatoes, beans, sugar and vegetable stock, give it a good stir. 3. Bring to an easy boil then reduce heat to med-low and cook for at least 2 hours or until the tomatoes break down and help thicken the broth slightly, stir occasionally.

Olney's helpful hint: You can add more vegetable stock if you feel it reduces a lot - the end goal is still quite a soupy soup but slightly thicker, and I think topping up the stock and cooking longer always makes a better end product. However please cook and taste before you top up. Serve the soup in a bowl over the cooked cous cous, top with a good five finger pinch of the fresh herbs, then squeeze the lime wedge over to finish.