Harissa, butter bean & roasted tomato soup
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Onion
1 large
Carrots, raw
2 medium
Tomato
800 g
Garlic
2 clove(s)
Olive Oil
1 tablespoon(s)
Thyme, Fresh
2 sprig(s)
Vegetable stock cube
2 cube(s), 650ml
Tomato Purèe
2 tablespoon(s), level
Balsamic vinegar
1 teaspoon(s)
Harissa paste
4 teaspoon(s)
Butter Beans, cooked
2 can(s), large, drained
Fat Free Natural Yogurt
4 tablespoon(s)
Instructions
1
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.
2
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.
3
Add the harissa paste, then blitz with a stick blender to combine. Stir the butter beans into the soup, then heat through.
4
Serve topped with yogurt.
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