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Recipe: harissa minestrone soup

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

autumn
gluten free
main
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When the chilly weather rolls in, it’s great to have a long list of soup recipes on hand. Minestrone is a classic winter warmer and this version, with added lentils and delicious chorizo sausage, bumps the traditional version up a notch. It even tastes better the following day.

Tips:

  • For a vegetarian version, replace the chorizo with 1 tbsp olive oil.
  • Use beluga or puy lentils. They hold their shape better, giving the soup more texture.

If you liked this recipe, try this roast carrot soup served with parsley ricotta.

Harissa minestrone soup

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Preparation Time15 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves4-6

LevelEasy


ingredients

1 chorizo sausage, sliced

1 large red onion, peeled and finely chopped

1 clove of garlic, peeled and thinly sliced

2 heaped tbsp harissa paste

4 carrots, peeled and chopped into small cubes

100g (1/2 cup) lentils

1 tin cherry tomatoes

750ml (3 cups) chicken or vegetable stock

150g (½ cup) frozen peas

Serving suggestion:

Sour cream

1

Toss the sliced chorizo sausage, onion and garlic into a large pot.

2

Fry until soft before adding the carrots and harissa paste. Then add the lentils.

3

Tip in the tin of cherry tomatoes and the chicken stock. Bring the heat up to the boil, then reduce so the soup is simmering.

4

Cover for 12 minutes.

5

Add the peas and cook for another 2 minutes

6

Taste for seasoning before serving.

7

Serve the soup with a dollop of sour cream.

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Preparation Time15 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves4-6

LevelEasy


ingredients

1 chorizo sausage, sliced

1 large red onion, peeled and finely chopped

1 clove of garlic, peeled and thinly sliced

2 heaped tbsp harissa paste

4 carrots, peeled and chopped into small cubes

100g (1/2 cup) lentils

1 tin cherry tomatoes

750ml (3 cups) chicken or vegetable stock

150g (½ cup) frozen peas

Serving suggestion:

Sour cream

1

Toss the sliced chorizo sausage, onion and garlic into a large pot.

2

Fry until soft before adding the carrots and harissa paste. Then add the lentils.

3

Tip in the tin of cherry tomatoes and the chicken stock. Bring the heat up to the boil, then reduce so the soup is simmering.

4

Cover for 12 minutes.

5

Add the peas and cook for another 2 minutes

6

Taste for seasoning before serving.

7

Serve the soup with a dollop of sour cream.

SHOW MORE
SHOW LESS

When the chilly weather rolls in, it’s great to have a long list of soup recipes on hand. Minestrone is a classic winter warmer and this version, with added lentils and delicious chorizo sausage, bumps the traditional version up a notch. It even tastes better the following day.

Tips:

  • For a vegetarian version, replace the chorizo with 1 tbsp olive oil.
  • Use beluga or puy lentils. They hold their shape better, giving the soup more texture.

If you liked this recipe, try this roast carrot soup served with parsley ricotta.

Harissa minestrone soup

1

Toss the sliced chorizo sausage, onion and garlic into a large pot.

2

Fry until soft before adding the carrots and harissa paste. Then add the lentils.

3

Tip in the tin of cherry tomatoes and the chicken stock. Bring the heat up to the boil, then reduce so the soup is simmering.

4

Cover for 12 minutes.

5

Add the peas and cook for another 2 minutes

6

Taste for seasoning before serving.

7

Serve the soup with a dollop of sour cream.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

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