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If Celery isn't available then what other vegetable or green vegetable can I use as a substitute for the making of Harira Soup?

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Celery has a very specific flavour profile.

The closest substitute for a soup would be parsley leaves and stalks.

To get even closer to the flavour, you could add celery salt or vegetable stock powder/cubes. In my experience, the most dominant flavour by far in soup stock is the celery.

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    Watch out on boiling parsley in a soup. Maybe there is a way to do it, like: "don't leave it in too long"; or "don't use a certain part of the plant"; .... or something, but I cooked a lot of parsley in a soup once and it was quite bitter. Better to add uncooked chopped parsley at the end as a "finishing touch" -- my humble opinion. Cooking cilantro on the other hand, also related to celery, it came out quite tasty. – Lorel C. Nov 23 '17 at 16:59
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I would actually try fennel. It will give you a lot more of the anise flavor, so perhaps don't put so much in it. A bit of fennel and parsley as suggested by Carmi might be a good combination, at least in terms of flavor.

  • Yeah, alright! Thank you. I'll try. – Nab Nov 27 '17 at 6:11

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