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Roast harissa tomato, pepper & garlic soup

Roast harissa tomato, pepper & garlic soup

20 May 2024


10 MINS


55 MINS


4

♬ original sound - Barbary & Oak

 

INGREDIENTS
400g of tomatoes
200g red peppers
4 garlic cloves
2 tsp harissa paste
1 large carrot
2 tbsp extra virgin olive oil
Salt & pepper
200ml cream (plant based for vegan)
1 bunch of corriander


 

METHOD

1.    Preheat the oven to 200°C (400°F).


2.    Arrange the halved tomatoes, sliced red peppers, and garlic. Add in the harissa paste, drizzle with olive oil and sprinkle with salt & pepper then roast for 30-25 minutes.


3.     Transfer the roasted vegetables into a large pan, add in the cream and corriander. Mix a little boiling water in the roasting tray then mix in to the pan. 


4.     Use a hand mixer to blend the mixture until it reaches the desired consistency of smoothness. 

 

5.     Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes to let the flavors meld.


6.     Taste and adjust seasoning, adding salt, pepper, or more harissa if needed.

 

7. Ladle the soup into bowls. Serve with a drizzle of cream and a sprikle of fresh corriander. 

 

TIP

 

If the soup is too hot, add a little honey to balance the heat.

 

Serve with crusty bread.