- Spicy Veggie Soup.jpg (35.19 KiB) Viewed 209 times
Preparation Time: 15 minutes
Cooking time: 1 hour 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 celery stalk, finely chopped
- 2 carrots, diced
- 2 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 tsp each ground cinnamon, cumin
- 1 tbsp harissa paste
- 2 tbsp tomato puree
- 500ml vegetable stock
- 1 tin chopped tomatoes
- 1 tin chickpeas, rinsed and drained
- 175g green dried lentils
- Zest 1 lemon
- Small bunch coriander, leaves and stalks separated, stalks finely chopped
- 100g pitted green olives, sliced
- Natural yogurt, toasted pitta or crusty bread (optional to serve)
Method
1. Heat the oil in a large saucepan. Add the onion, celery and carrots, then season. Cook until softened, around 15 minutes. Stir in the garlic, spices, harissa and tomato puree, and cook for a further 1 minute.
2. Add the vegetable stock, tomatoes, chickpeas, lentils, lemon zest and coriander stalks, plus 500ml water. Cover, then simmer on a medium-low heat for 50 minutes. Uncover and simmer for 15 minutes more.
3. Spoon into warmed bowls, scatter over the coriander leaves and olives, if using, add a dollop of yogurt and serve with toasted pitta or bread.
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