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Parve
Easy
6 Servings
Allergens 
No Allergens specified
4 Hours, 20 Minutes
Diets
This delicious and hearty soup will most definitely be a pleaser. Enjoy this with your family, especially during the cold winter months! Recipe by Laura Frankel.
1 medium spanish onion, diced
2 medium carrots, peeled and diced
1 large fennel bulb, trimmed and diced (reserve the fronds for garnish)
2 (28-ounce) cans crushed tomatoes, with juices
6 tablespoons Gefen Tomato Paste
6 cups vegetable stock (or for meat, use Essential Chicken Stock)
1 cup white basmati rice
freshly ground Gefen Black Pepper
2 tablespoons Moroccan spice mix
Harissa
Charmoula
chopped cilantro
chopped fresh flat-leaf parsley
Preheat slow cooker to low.
Place a large sauté pan over medium-high heat. Lightly coat the bottom of the pan with olive oil.
Brown the onion, carrots, and fennel in batches over medium heat. Season each batch with salt and pepper. Add the garlic to the last batch of vegetables and lightly sauté it for two minutes more. Transfer the vegetables to the slow cooker insert.
To the slow cooker, add Moroccan spice mix, canned tomatoes and their juices, tomato paste, stock, and rice.
Cover and cook on low for four hours. Add more stock if the soup gets too thick. Adjust the seasoning with salt and pepper.
Ladle the soup into bowls and serve alongside garnishes.
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