Entrees

Turkey and harissa soup

Name: Turkey and harissa soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 1 tablespoon harissa; 1 teaspoon ground cumin; 2 x 410g cans chickpeas, rinsed, drained; 800g can chopped tomatoes; 1L (4 cups) chicken stock; 3 cups (480g) chopped cooked turkey; 1/4 cup chopped coriander, plus extra leaves to serve; Natural yoghurt, to serve

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10m

35m

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This hearty turkey and harissa soup is warming and comforting - perfect for a cold winter's day.

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tablespoon harissa
1 teaspoon ground cumin
2 x 410g cans chickpeas, rinsed, drained
800g can chopped tomatoes
1L (4 cups) chicken stock
3 cups (480g) chopped cooked turkey
1/4 cup chopped coriander, plus extra leaves to serve
Natural yoghurt, to serve

Method

1.

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened. Add the garlic and cook for a further minute, then add the harissa and ground cumin, and cook for 1 minute or until fragrant. Add the chickpeas, tomatoes, stock and 300ml water. Bring to the boil, then reduce heat to medium-low and simmer for 30 minutes.
2.

Allow to cool slightly, then blend half the soup. Return to pan with remaining soup, season, then add turkey to warm through. Stir in the coriander, divide among bowls and serve topped with yoghurt and extra coriander.

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