Leftover roast vegetable harissa soup

Bibby's Kitchen
Prep: 20 mins, Cooking: 35 mins
Rate this recipe
Here’s how to turn Sunday lunch leftovers into a Monday night soup to be savoured.

By Food24 June 06 2017
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients


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.


Chicken, vegetable and noodle soup
The everything-in vegetable soup
Zucchini curry soup

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.