Fiery chickpea & harissa soup
Fiery chickpea & harissa soup
Ingredients
1 large potato, peeled & diced
410 grams tinned chickpeas
1 tbsp. harissa
1 large onion, finely chopped
750 ml vegetable stock
2 cloves garlic, crushed
200 ml milk
1 tsp. ground coriander
2 tbsp. olive oil
1 tsp. cumin
2 carrots, peeled & diced
1 lemon, juice of
handful of parsley, chopped
Instructions
STEP 1/5
Heat the olive oil in a large saucepan over low heat. Add the onion, potato, carrots and garlic and fry for 2-3 minutes, until softened but not yet browned.
STEP 2/5
Add the spices, harissa paste and vegetable stock.
STEP 3/5
Bring to a boil. Then, turn the heat down and simmer for 15 minutes.
STEP 4/5
Add the milk and lemon juice and blend to a smooth, creamy soup with help of Braun’s MultiQuick hand blender.
STEP 5/5
Season to taste.
Garnish with parsley leaves and some harissa paste. Serve immediately.
This recipe was prepared using Braun’s MultiQuick hand blender with Splash Control technology. To recreate this recipe, Braun’s MQ 1 to 9 can be used:
Fiery chickpea & harissa soup
Fiery chickpea & harissa soup
Ingredients
1 large potato, peeled & diced
410 grams tinned chickpeas
1 tbsp. harissa
1 large onion, finely chopped
750 ml vegetable stock
2 cloves garlic, crushed
200 ml milk
1 tsp. ground coriander
2 tbsp. olive oil
1 tsp. cumin
2 carrots, peeled & diced
1 lemon, juice of
handful of parsley, chopped
Instructions
STEP 1/5
Heat the olive oil in a large saucepan over low heat. Add the onion, potato, carrots and garlic and fry for 2-3 minutes, until softened but not yet browned.
STEP 2/5
Add the spices, harissa paste and vegetable stock.
STEP 3/5
Bring to a boil. Then, turn the heat down and simmer for 15 minutes.
STEP 4/5
Add the milk and lemon juice and blend to a smooth, creamy soup with help of Braun’s MultiQuick hand blender.
STEP 5/5
Season to taste.