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Moroccan Tomato and Harissa Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Lovely spicy soup that will charm your senses !!

Lovely spicy soup that will charm your senses !!

Ingredients

Serves: 4

Metric Cups
  • 90 millilitres olive oil
  • 450 grams onions (finely chopped - 3 medium onions)
  • 4 cloves garlic (finely chopped)
  • 4 teaspoons ground cumin
  • ½ teaspoon harissa paste (level, or to taste)
  • 2 tablespoons tomato paste
  • 2 tins chopped tomatoes (2 x 400g)
  • 2½ centimetres fresh root ginger (peeled and chopped)
  • 2 teaspoons sugar
  • 2 litres chicken stock
  • freshly ground pepper (to taste)
  • salt (to taste)
  • 200 millilitres cream
  • 6 tablespoons fresh coriander (roughly chopped)
  • 3 fluid ounce olive oil
  • 15⅞ ounces onions (finely chopped - 3 medium onions)
  • 4 cloves garlic (finely chopped)
  • 4 teaspoons ground cumin
  • ½ teaspoon harissa paste (level, or to taste)
  • 2 tablespoons tomato paste
  • 2 tins diced tomatoes (2 x 400g)
  • ⅞ inch fresh gingerroot (peeled and chopped)
  • 2 teaspoons sugar
  • 3½ pints chicken broth
  • freshly ground pepper (to taste)
  • salt (to taste)
  • 7 fluid ounce cream
  • 6 tablespoons cilantro (roughly chopped)

Method

Moroccan Tomato and Harissa Soup is a community recipe submitted by ReneK and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil and cook the Onion on a low temperature for 5 minutes or until soft but not brown.
  • Add Garlic and Cumin, cook for 30 seconds then add the Harissa paste and Tomato paste. Cook for 1 minute.
  • Add Tomatoes, Ginger, Sugar and Stock. Simmer gently for 20 minutes.
  • Allow the mixture to cool slightly and then blend in a blender until smooth.
  • Season to taste with Salt and Pepper.
  • Lightly whip the Cream and fold in the chopped Coriander. Serve soup in bowls and put a Tablespoon of Coriander Cream on top.
  • Heat the oil and cook the Onion on a low temperature for 5 minutes or until soft but not brown.
  • Add Garlic and Cumin, cook for 30 seconds then add the Harissa paste and Tomato paste. Cook for 1 minute.
  • Add Tomatoes, Ginger, Sugar and Stock. Simmer gently for 20 minutes.
  • Allow the mixture to cool slightly and then blend in a blender until smooth.
  • Season to taste with Salt and Pepper.
  • Lightly whip the Cream and fold in the chopped Coriander. Serve soup in bowls and put a Tablespoon of Coriander Cream on top.
  • Tell us what you think