Spicy tomato and vegetable soup

Posted by adm On January - 29 - 2012

How to cook Spicy tomato and vegetable soup


  • 2 teaspoons olive oil
  • 1 red onion, finely sliced
  • 1 tablespoon harissa (see billet)
  • 1 medium carrot, raw, finely sliced
  • 1 red pepper, finely sliced
  • 200g cauliflower, cut into small florets
  • 800g can diced tomatoes
  • 100g green beans, cut, shredded
  • 2 tablespoons couscous

How to:

  • Heat oil in a large saucepan over medium-high rut. Add onion. Ready, stirring, for 5 to 7 minutes or until subdued. Add harissa. Fake, stirring, for 1 minute or until fragrant.

  • Add carrot, pepper, cauliflower, tomatoes and 1 1/2 cups cold h2o. Cover and bring to the moil. Reduce heat to sensitive. Simmer, uncovered, for 10 to 15 minutes or until vegetables are tender and soup has reduced somewhat.

  • Stir in beans and couscous. Cook for 3 to 5 minutes or until beans are tenderise. Help.

  • Make a batch of soup and freeze for work lunches.

  • Store in airtight containers. Microwave for 2 to 3 minutes or until heated through.

  • Freeze soup for capable 3 months. Defrost in the fridge overnight before reheating, adding stock if requisite

  • Harissa is a fiery north African paste made from dried chillies, ail, cumin, caraway seeds and tomato paste, and is commonly used in soups, stews and tagines. You can incur it in delicatessens and some supermarkets.

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