Harissa Soup
Ingredients
- 2 tbsp. tablespoons olive oil
- 2 tbsp. tablespoons butter
- ½ cup celery, diced
- 1 cup small diced carrots
- 1 cup diced onion
- Salt and pepper
- 2 pounds butternut squash, peeled, cored and diced
- 4-6 cups chicken broth
- 1 cup of harissa Stonewall Kitchen
- 1 cup drained chickpeas
- 1 ½ cup zucchini cut into 1 cm
- Coriander or fresh parsley, chopped, for garnish
Preparation
- Heat oil and butter in a large pot over medium heat.
- Add celery, carrots and onion and sauté until tender.
- Season with salt and pepper. Add butternut squash and chicken stock.
- Bring to the boil, then lower heat and simmer until squash is tender.
- Puree soup in a food processor or using a stick blender.
- Add harissa, chick peas and squash.
- Simmer for 10 minutes or until desired consistency is achieved.
- Serve garnished with parsley or coriander.