Roast Tomato & Capsicum Harissa Soup

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Jo makes Roast Tomato and Capsicum Harissa Soup by blister roasting tomatoes, red capsicum, onion and garlic for deep flavour, then blending with cumin, smoked paprika, harissa and veg stock until silky. A quick simmer thickens it up, then it’s finished with honey, lemon, a yoghurt swirl, fresh herbs and crunchy smoky chickpeas for the ultimate texture packed bowl.

Ingredients

For the Soup

• 1 tbsp extra virgin olive oil
• 1 brown onion, chopped
• 2 garlic cloves, peeled
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• 2 large red capsicums, halved and deseeded
• 6 ripe tomatoes, halved
• 1–2 tsp harissa paste (to taste)
• 3 cups vegetable stock
• 1 tsp honey or maple syrup
• Juice of ½ lemon
• Salt and pepper, to taste

For the Crispy Chickpeas

• 1 x 400g can chickpeas, drained, rinsed and patted dry
• 1 tsp extra virgin olive oil
• ½ tsp smoked paprika
• ¼ tsp ground cumin
• Pinch sea salt
• To Serve
• Dollops of Greek yoghurt
• Fresh mint or coriander leaves
• Lemon zest
• Drizzle of extra virgin olive oil for gloss
• Print

Method

1. Preheat oven to 180°C (fan). Place red capsicum halves, tomatoes, onion and garlic on a lined tray. Drizzle lightly with extra virgin olive oil and roast for 25–30 minutes, until blistered and slightly blackened at the edges.
2. Toss chickpeas with extra virgin olive oil, smoked paprika, cumin and salt. Roast in the oven for 25–30 minutes, turning once. Set aside to cool - they’ll crisp more as they cool.
3. Add the roasted veg to a blender with tomato paste, harissa, cumin, paprika and stock. Blend until smooth, then pour into a saucepan. Simmer 15-20 minutes, stirring occasionally, to thicken and deepen flavour. Stir in honey and lemon juice; season to taste.
4. Ladle soup into bowls, add a swirl of yoghurt and a drizzle of extra virgin olive oil. Top with a handful of crispy chickpeas, fresh mint or coriander, and a sprinkle of lemon zest.