08 Nov Red Pepper and Tomato Soup with Harissa and Honey Drizzle
If you like a soup that’s chunky and full of rounded spiciness that will generate heat during these cold months, try this Red Pepper and Tomato Soup made with harissa and served with a drizzle of honey. If you bought the type of harissa that’s blow-the-roof-off-the-body-part-of-choice, then take it easy with the amount you put in. It’s good to gauge by putting a bit on tip of your tongue. If it’s too much, then use less. You can balance the spiciness later with honey once you serve.
Red Pepper and Tomato Soup with Harissa and Honey Drizzle
- 2 red peppers (deseeded and chopped into small cubes)
- 6 medium tomatoes (chopped into cubes)
- 1 onion (chopped into small cubes)
- 3 cloves garlic (crushed)
- 1oog red lentils
- 600ml vegetable stock
- 2 Tbsp tomato puree
- 1 tbsp dried thyme
- 1 heaped tsp harissa paste (scant tsp if very spicy)
- 1 tsp of ras al hanout spice mix (or alternatively 1 tsp garam masala)
- 1/2 tsp salt
- honey for drizzling (or agave nectar)
1 In a soup pan on medium heat, add the onion together with the red peppers with the salt and 1 Tsbp of cooking oil. Stir occasionally until soft.
2 Add the thyme and garlic and stir till fragrant, adding the chopped tomatoes, red lentils, harissa paste, ras al hanout spice and finally the stock.
3 Simmer with a lid on for 20 minutes at the least.Stir in the tomato puree right before serving.
4 Serve with a drizzle of honey and soft soup breads.
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