Harissa Capsicum & Hazelnut Soup
Enjoy the vibrant flavors of harissa capsicum & hazelnut soup. This easy recipe blends spicy harissa and crunchy hazelnuts for a unique dish in just 20 minutes.
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 bertollioliveoil.com.au.
Cooking tools:
- Immersion blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Colander
- Mixing bowl
- Spoon
Ingredients
- 2 Tbsp Bertolli Classico Olive Oil
- 1 small Brown Onion, roughly chopped
- 2 cloves Garlic, crushed
- 1/4 Tsp Harissa Spice Blend
- 4 Tbsp Hazelnut Meal, toasted
- 400g jar chargrilled capsicum, drained
- 2 tbsp Bertolli Organic Balsamic Vinegar
- 750ml Vegetable Stock
- Parsley, mascarpone and chopped toasted hazelnuts, to serve
- Sea salt
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