Tbsp = Tablespoon 15ml,  tsp = teaspoon 5ml,  cup = 250ml

Ingredients

Harissa Paste (chilli-free version)

• 6 organic sun-dried tomato halves (if using the dried variety re-hydrate in boiling water, then drain)
• 1 clove organic garlic, peeled
• 1½ Tbsp organic lemon juice
• 4 Tbsp extra virgin olive oil
• 1 tsp cumin seeds, freshly ground (coffee grinder works well)
• 1 tsp paprika (use smoked paprika if you have it)
• ¼ tsp organic sea salt

Soup Ingredients

• 200g red (or brown) organic onion, finely minced (use food processor to chop)
• 3 Tbsp extra virgin olive or coconut oil
• 4 cloves organic garlic, peeled & chopped finely in processor
• 250g organic carrots, peeled and diced
• 350g organic beetroot, peeled and diced
• 2 cans organic chopped tomatoes
• 1½ cans organic chickpeas (drained) or 312g cooked organic chickpeas
• 1250ml or 5 cups water
• 2 Tbsp organic vegetable stock powder
• Juice of half an organic lemon

Herb Oil Drizzle

• 60g parsley, stalks and all (2 good handfuls) – washed
• 23g fresh coriander, stalks and all (good handful) – washed
• 1 clove garlic, peeled
• ½ cup extra virgin olive oil (110g)
• ¼ tsp organic sea salt

Method

PASTE: Process all ingredients together until you have a paste.

SOUP:

1. In a saucepan saute onion in olive oil until it becomes translucent. Add garlic, cook a couple of mins more. Add harissa paste. Gently cook 3-4 more mins, stirring and ensuring garlic doesn’t burn.
2. Add diced carrot and beetroot. Mix and cook 2-3 mins.
3. Add canned tomatoes, chickpeas, water, stock powder and lemon juice. Mix, cover, bring to boil. Lower heat, simmer 20 mins.

HERB SAUCE: Blend all ingredients in food processor until you have a sauce. Store in fridge.

TO SERVE: Drizzle herb sauce over hot soup. You can also add a swirl of coconut cream.Yummy served on polenta wedges.