A delicious soup recipe for “leftover” vegetables
3-4 cups mixed, roast vegetables
2½ cups warm vegetable or chicken stock
2 tablespoons Harissa paste
400g tin (400ml) coconut milk (lite or full cream)
a squeeze of fresh lemon juice
salt and freshly ground black pepper
¼ cup hummus
2-3 tablespoons tepid water
1 tablespoon lemon juice
2 tablespoons olive oil
salt and black pepper, to taste
Place the roast vegetables, stock and Harissa paste in a blender and blitz until smooth.
Pour the pureed vegetables into a deep saucepan, add the coconut milk and lemon juice.
Heat through and season with salt and freshly cracked black pepper.
To make the hummus crema, place all the ingredients in a bowl and whisk until combined and smooth.
Serve the harissa soup with hummus crema, a drizzle of extra virgin olive oil and warm crusty bread.
Recipe provided courtesy of Bibby’s Kitchen food blog.