Spicy Tomato and Vegetable Soup

This recipe packs quite a kick, calling for harissa which is a fiery north African paste made from dried chillies, garlic, cumin, caraway seeds and tomato paste, and is commonly used in soups, stews and tagines. You can find it in delicatessens and some supermarkets. Halve the amount, or leave it out completely to make this a child friendly recipe.

Ingredients

2 teaspoons olive oil
1 red onion, finely chopped
1 tablespoon harissa (see note)
1 medium carrot, peeled, finely chopped
1 red capsicum, finely chopped
200g cauliflower, cut into small florets
800g can diced tomatoes
100g green beans, trimmed, chopped
2 tablespoons couscous 

 

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 to 7 minutes or until soft. Add harissa. Cook, stirring, for 1 minute or until fragrant.

2. Add carrot, capsicum, cauliflower, tomatoes and 1 1/2 cups cold water. Cover and bring to the boil.

3. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes or until vegetables are tender and soup has reduced slightly.

4. Stir in beans and couscous. Cook for 3 to 5 minutes or until beans are tender. Serve.

Enjoy!