Leftover roast vegetable harissa soup

Bibby's Kitchen
Prep: 20 mins, Cooking: 35 mins

Here’s how to turn Sunday lunch leftovers into a Monday night soup to be savoured.

By Food24 June 06 2017
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Ingredients (10)

3-4 vegetables — roast
2 1/2 stock — vegetable or chicken
2 harissa paste
400 g coconut milk
lemon — juice
sea salt and freshly ground black pepper
Hummus crema:
1/4 hummus
2-3 water — tepid
1 lemon juice
salt and freshly ground black pepper
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Method:

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.

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