This Community Recipe is Uncle Lou’s Vegan Moroccan Bean Soup. Delicious earthy beans in a middle eastern spiced, thick and acidic tomato soup. Serve warm over rice or with fresh flatbread, garnished with vegan yogurt and chopped fresh herbs.
Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy plant-based and vegan recipes. We are creating a positive community around food and sharing.
All about Lou Riboh
Our Community Cook this week is Lou Riboh. Born in London, he has lived in England, France, Israel and Ireland, each for over 5 years. As a child he also lived in Nigeria. His paternal grandparents arrived in Israel by boat from Morocco after World War II, making his father an Israeli. Lou’s mother is English, with Polish and Irish parents.
Thanks to all these varied cultural influences, Lou speaks three languages and was raised around a broad spectrum of excellent food. These days, he’s a keen traveller and passionate about eating traditional dishes. He’s visited over 30 countries and enjoyed foods from spaetzle in Liechtenstein to empanadas on Easter Island.
When in the kitchen, Lou’s favorite dishes to cook in general are from Asia. However, having grown up in the middle east, naturally the local food there is close to his heart.
Uncle Lou’s Kitchen – a YouTube sensation
Lou is behind and in front of the YouTube channel Uncle Lou’s Kitchen. A meat free / mainly vegan Youtube Channel with food from all over the world – what’s not to love?!
Be sure to take a look over at Lou’s channel, where he shows viewers meat free and vegan recipes he’s picked up through life and travels. If you see the green V on the top right of his videos, it means it’s Vegan and can be enjoyed by all.
About Uncle Lou’s Vegan Moroccan Bean Soup
This traditional Moroccan soup is called Loubia and can also be found all across the middle east. Each region has a variation. Some use potatoes and others use carrots too. These are both wonderful additions, let them boil down until they’re sweet and very soft.
Lou says his version of the Loubia is dedicated to his wife Sarit. Her parents are also from Morocco, and this soup gives everybody a taste of home!
For a cook-a-long, here is a video of Lou making this recipe on his YouTube channel:
Beans Lou recommends using butter beans in this recipe. You could also use another other tinned bean that you like, or use a mixture. Black eyed beans, kidney beans, chickpeas and fagioli would all work well.
Spices Spicing wise, you can choose whether to go for smoked, hot, sweet or mixed paprika. Here is a good all around organic paprika
An excellent organic turmeric powder, raw and certified
Low oil The recipe calls for olive oil to saute vegetables and spices. If you are looking for a low oil or fat free version, simply switch out the oil for a few tablespoons of vegetable broth or water. The vegetables will gently soften rather than become golden. However, any difference to the final flavor will be minimal when the dish is complete. Here’s some more information on why I don’t use oil in my cooking.
Spoon over brown rice for a complete meal
In bowls with freshly made flatbread on the side
Add fresh diced chili sprinkled on top for powerful heat
Dollop some vegan yoghurt on top for a cool, creamy contrast
Switch out all or half of the coriander for parsley for a different herb taste
More Community Recipes
Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community. Don’t forget to get in touch to share your vegan recipe too!