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

Hummus crema:
¼ cup hummus
2-3 tablespoons tepid water
1 tablespoon lemon juice
2 tablespoons olive oil
salt and black pepper, to taste

How to
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.

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