Harissa Spiced Vegetable Soup
This harissa spiced vegetable soup is an amazing dinner – a harissa vegetable soup filled to the brim with fresh and frozen vegetables and loads of spices.
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Servings: 6
Calories: 280kcal
Ingredients
- 1 tablespoon neutral cooking oil
- 1 yellow onion (peeled and minced)
- 4 ribs celery (small-diced)
- 4 medium carrots (peeled and diced)
- 5 cloves garlic (peeled and minced)
- 3 heaping tablespoons harissa paste
- 4 cups vegetable stock (plus more as necessary)
- 28 ounce can diced or crushed tomatoes
- 4 Yukon gold potatoes (medium-diced)
- 1 cup frozen corn
- 1 cup frozen fava beans
- 10 ounces fresh green beans (trimmed and halved)
- 1 tablespoon paprika
- 1 teaspoon dry parsley
- 1 teaspoon dry thyme
- Salt and pepper to taste
For Serving:
- Freshly minced parsley
- Extra virgin olive oil
- Dry harissa powder (optional)
Instructions
Cook the Aromatics:
- In a large soup pot, heat the oil over medium heat. Once hot, add the diced onion, celery, and carrots and cook, stirring occasionally, for 8-12 minutes or until the onion and celery begin to turn golden brown and soften.
- Add the garlic and cook for 1 minute or until fragrant. Season the aromatics with salt and pepper.
Prepare the Harissa Base:
- Add the harissa to the pot and coat the vegetables in the paste. Cook for 1-2 minutes or until the harissa begins to deepen in color.
- Pour in the vegetable stock and scrape up any browned bits stuck to the bottom of the pot.
Assemble the Harissa Vegetable Soup:
- After the vegetable stock, add the canned tomatoes along with the potatoes. Season with the dry spices – paprika, parsley, and thyme – and with an additional shake of salt and pepper. Bring to a boil and then simmer for 20 minutes or until the potatoes are just barely fork-tender.
Finish the Soup:
- If the soup seems too thick, add a bit more stock. Next, add the frozen vegetables along with the fresh green beans and simmer an additional 15-20 minutes or until all the vegetables are cooked through. Taste and season to your preferences.
To Serve:
- Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of dry harissa. Add a drizzle or two of extra virgin olive oil, if desired. Enjoy!
Nutrition
Calories: 280kcal | Carbohydrates: 54g | Protein: 12g | Fat: 4g | Sodium: 266mg | Fiber: 11g | Sugar: 12g | Vitamin C: 47mg
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