Harissa, butter bean & roasted tomato soup
Fat Free Natural Yogurt
Vegetable stock cube(s)
2 cube(s), 650ml
2 tablespoons, level
Bart Harissa Paste
Butter Beans, cooked
2 can(s), large, drained
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Thickly slice 1 onion and arrange in a single layer in a large roasting tin. Scatter over 2 thinly sliced carrots and 800g halved or quartered mixed tomatoes, then nestle 2 unpeeled garlic cloves and 2 sprigs fresh thyme among the veg. Season, drizzle over the olive oil and roast for 30 minutes until the onion is tender.
- Remove and discard the thyme, and transfer all the veg to a large pan. Squeeze the garlic flesh from the skins and add to the pan along with 650ml vegetable stock, tomato purée and balsamic vinegar. Bring the mixture to a simmer, then remove from the heat.
- Add the harissa paste, then blitz with a stick blender to combine. Stir the butter beans into the soup, then heat through.
- Serve topped with yogurt.