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.***
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
Toss the sliced chorizo sausage, onion and garlic into a large pot.
Fry until soft before adding the carrots and harissa paste. Then add the lentils.
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.
Cover for 12 minutes.
Add the peas and cook for another 2 minutes
Taste for seasoning before serving.
Serve the soup with a dollop of sour cream.
Toss the sliced chorizo sausage, onion and garlic into a large pot.
Fry until soft before adding the carrots and harissa paste. Then add the lentils.
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.
Cover for 12 minutes.
Add the peas and cook for another 2 minutes
Taste for seasoning before serving.
Serve the soup with a dollop of sour cream.
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
Toss the sliced chorizo sausage, onion and garlic into a large pot.
Fry until soft before adding the carrots and harissa paste. Then add the lentils.
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.
Cover for 12 minutes.
Add the peas and cook for another 2 minutes
Taste for seasoning before serving.
Serve the soup with a dollop of sour cream.
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