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Fiery chickpea & harissa soup
Heat the olive oil in a large saucepan over low heat. Add the onion, potato, carrots and garlic and fry for 2-3 minutes, until softened but not yet browned.
Add the spices, harissa paste and vegetable stock.
Bring to a boil. Then, turn the heat down and simmer for 15 minutes.
Add the milk and lemon juice and blend to a smooth, creamy soup with help of Braun’s MultiQuick hand blender.
Season to taste.
Fiery chickpea & harissa soup
Heat the olive oil in a large saucepan over low heat. Add the onion, potato, carrots and garlic and fry for 2-3 minutes, until softened but not yet browned.
Add the spices, harissa paste and vegetable stock.
Bring to a boil. Then, turn the heat down and simmer for 15 minutes.
Add the milk and lemon juice and blend to a smooth, creamy soup with help of Braun’s MultiQuick hand blender.
Season to taste.
