Harissa, Chickpea & Kale Soup

4
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (236.4 g)
  • Calories 92.2
  • Total Fat - 2.9 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 17 mg
  • Sodium - 26.1 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 4.2 g
  • Sugars - 5.9 g
  • Protein - 5.8 g
  • Calcium - 124.3 mg
  • Iron - 2.7 mg
  • Vitamin C - 56.2 mg
  • Thiamin - 0.2 mg

Step 1

Place the harissa, tomatoes, paprika and stock in a medium saucepan over medium heat and bring to a simmer.

Step 2

Remove from the heat and, using a hand held stick blender, carefully blend the soup until smooth.

Step 3

Return to medium heat, add the chickpeas, kale, salt and pepper and cook for 1 minute or until the kale is wilted.

Step 4

Divide between 4 serving bowls and top with yoghurt and mint leaves to serve.

Tips & Variations


No special items needed.

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