Here’s how to turn Sunday lunch leftovers into a Monday night soup to be savoured.
|3-4||vegetables — roast|
|2 1/2||stock — vegetable or chicken|
|400 g||coconut milk|
|lemon — juice|
|sea salt and freshly ground black pepper|
|2-3||water — tepid|
|salt and freshly ground black pepper|
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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