Smoky Spanish tomato soup
This rustic Smoky Spanish Tomato Soup is packed with vegetables and roasted peppers and spices. Flavourful, speedy and healthy this soup is a great weeknight meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
- 1 tbs olive oil
- 1 onion diced
- 1 shallot diced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 zucchini chopped
- 2 garlic cloves finely chopped
- 1 1/2 tbs smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp harissa paste
- 600 g roma tomatoes chopped, (1 1/3 pounds)
- 1 litre vegetable stock (4 cups)
- 400g tin cannellini beans drained, (14 oz)
- 2 red chargrilled capsicums (bell peppers) roughly chopped
- 2 cups italian parsley roughly chopped
- salt and pepper to taste
- wedges of lemon to serve
Place a large saucepan over a medium low heat. Add the onions and cook until softened and slightly golden on the edges. Add the celery, carrot and zucchini and cook until lightly caramelised. Add the garlic and cook until fragrant.
Add the spices and harissa and cook for a couple of minutes, until fragrant and aromatic. Stir well making sure the spices don't catch and burn as this will make them bitter.
Add the tomatoes and vegetable stock and season with salt and pepper and simmer for 20 minutes.
Add the cannellini beans and capsicum (bell peppers) and simmer for 10 to 15 minutes. Just before serving add the parsley and stir through before ladling into bowls.
Serve with a wedge of lemon and crusty bread.
Calories: 125kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Sodium: 173mg | Potassium: 565mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5230IU | Vitamin C: 29.1mg | Calcium: 83mg | Iron: 3mg