Tomato, Quinoa and Kidney Bean Soup with Harissa

Serves: 2 | Prep: 10-15 minutes | Cooking: 10-15 minutes | Vegetarian/Vegan – Dairy Free

SOUP INGREDIENTS

½ red onion, finely chopped

1 garlic clove, crushed

½ cup celery, finely chopped

1 litre vegetable stock

250g tomatoes, fresh and roughly chopped with skin and seeds

1 x 400g tin organic kidney beans, drained and rinsed

¼ cup quinoa

½ cup fresh mint, roughly chopped

½ cup fresh coriander, roughly chopped

1 cup baby spinach leaves

DRESSING INGREDIENTS

¼ cup extra virgin olive oil

2 tablespoons lemon juice

2 teaspoons of harissa or chilli

1 small garlic clove, crushed

SHOPPING LIST

1 red onion

2 garlic cloves

1 bunch celery

1 litre vegetable stock

250g tomatoes

400g tin organic kidney beans

50g quinoa

1 bunch fresh mint

1 bunch fresh coriander

100g baby spinach leaves

1 lemon

Harissa or chilli

Extra virgin olive oil

UTENSILS LIST

Large saucepan

Sharp knives

Stick blender

Garlic crusher

Large jar

Serving bowls

Measuring cups

METHOD

1. In a large saucepan, sauté the onion, garlic and celery till soft. Add the stock, kidney beans, tomatoes, quinoa, spinach, mint and coriander, mix thoroughly and simmer for 10-15 minutes. With a food processor or stick blender, blend the soup until smooth, optional.
2. Place all the harissa dressing ingredients in a large jar and shake well
   to combine.
3. Serve the soup with the harissa dressing drizzled on top.

Tip: Harissa is a spicy paste, which packs a punch and is traditionally used in North African and Middle Eastern cooking. Once made, it will store in the fridge for a few days.