Broad bean, chickpea & spinach soup with harissa / serves 8 - 10
- 1 tbsp olive oil
- 1 onion
- 2 sticks celery
- 1 tsp cumin seeds
- Handful coriander stalks, roughly chopped
- 350g frozen broad beans
- 400g cooked chickpeas
- 1.75 litre vegetable stock
- 400g spinach
- 2 tbsp lemon juice
- 1 tsp Harissa
- 3 tbsp soy or coconut yoghurt
- 2 tsp lemon juice
Heat 1 tbsp olive oil in a large saucepan. Finely chop the onion and celery then add to the pan, sweating on a medium heat for around 10 minutes until sweet and soft.
Add the coriander stalks and sizzle for a minute, then add the cumin seeds to the pan for another couple of minutes, stirring continuously to avoid catching.
Next, add the chickpeas, broad beans and vegetable stock. Simmer for around ten minutes, before adding the spinach and continuing to cook gently for another 5 minutes.
Add 2 tbsp lemon juice and 1 tsp sea salt before blitzing with a hand blender until smooth.
Mix the harissa, yoghurt and lemon juice in a small bowl. Serve the soup with a drizzle of the harissa sauce lightly stirred in.
* here's the aforementioned weekly food plan. All meals with asterisks beside are my own recipes...