Soup with Charred Veggies and Spicy Harissa - alive magazine

Name: Soup with Charred Veggies and Spicy Harissa - alive magazine
Ingredients: 4 cups (1 L) grape tomatoes; 1 cup (250 mL) peeled and diced sweet potato; 1 large red bell pepper, cored and chopped; 4 large garlic cloves, peeled; 2 Tbsp (30 mL) extra-virgin olive oil, divided; 1 yellow onion, peeled and diced; 1 cup (250 mL) diced carrot; 1 cup (250 mL) diced celery; 2 Tbsp (30 mL) slivered sun-dried tomatoes in oil; 1 Tbsp (15 mL) harissa seasoning or paste; 6 cups (1.5 L) low-sodium vegetable stock; 1 tsp (5 mL) apple cider vinegar or lemon juice; 1/2 tsp (2 mL) maple syrup; Salt and pepper (optional); Toppings: cilantro, mint, toasted croutons, creamy plain yogurt, barberries, or pomegranate arils (optional)

www.alive.com

Cozy comfort in a bowl—this dish with charred vegetables offers flavours from Tunisia and other regions in the Middle East. And who wouldn’t want a bowl of…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Ingredients

4 cups (1 L) grape tomatoes
1 cup (250 mL) peeled and diced sweet potato
1 large red bell pepper, cored and chopped
4 large garlic cloves, peeled
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 yellow onion, peeled and diced
1 cup (250 mL) diced carrot
1 cup (250 mL) diced celery
2 Tbsp (30 mL) slivered sun-dried tomatoes in oil
1 Tbsp (15 mL) harissa seasoning or paste
6 cups (1.5 L) low-sodium vegetable stock
1 tsp (5 mL) apple cider vinegar or lemon juice
1/2 tsp (2 mL) maple syrup
Salt and pepper (optional)
Toppings: cilantro, mint, toasted croutons, creamy plain yogurt, barberries, or pomegranate arils (optional)