Leftover roast vegetable harissa soup


soup, leftovers, roast, vegetables, harissa, food2

Ingredients 12
Servings 4-6
Time 50 min

Ingredients

  • 3-4
    c
    mixed, roast vegetables
  • 2 1/2
    c
    warm vegetable or chicken stock
  • 2
    Tbs
    Harissa paste
  • 400
    g
    tin (400ml) coconut milk (lite or full cream)
  • a squeeze of fresh lemon juice
  • salt and freshly ground black pepper
  • Hummus crema:
  • 1/4
    c
    hummus
  • 2-3
    Tbs
    tepid water
  • 1
    Tbs
    lemon juice
  • 2
    Tbs
    olive oil
  • salt and black pepper, to taste
 

Method

50 min
 

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 by Bibbyskitchen@36.To see more click HERE.

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