Quick ideas
Roast Sweet Potato, Tomato & Harissa Soup
Roasting some of the veg in the pan helps to deepen the flavour, creating plenty of sticky, caramelised edges in the heat of the oven. Be bold with the squeeze of lemon when seasoning; you’ll be amazed how much it lifts the final dish. You can spoon the harissa over the top of the soup, rather than blend it in, for more of a fancy flourish.
Ingredients
- 400g sweet potato(es)
- 125g cherry tomatoes
- 1 onion
- 1 celery stick
- 1 garlic clove
- 2cm piece of ginger
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground cinnamon
- 700ml stock or water
- 1 tbsp harissa
- 1 lemon
- olive oil
- salt & pepper
Method
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Step 1
Preheat your oven to 200˚C/Gas 6. Peel the sweet potato and chop into 2cm chunks. Halve the tomatoes. Place them both in a roasting tray with 2 tbsp of oil. Season with salt and pepper, and mix well. Roast for 20 mins, until tender and well coloured.
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Step 2
Meanwhile, peel and slice the onion. Dice the celery stalk. Heat 1 tbsp of oil in a large saucepan. Gently fry the onion and celery for 10 mins, until starting to soften.
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Step 3
While the veg is frying, peel and roughly chop the garlic and ginger. Add them to the pan, along with the spices. Cook for 1 more min before tipping in the stock. Season with salt and pepper. Bring to a simmer and cook for 10 mins.
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Step 4
Tip the roasted veg into the saucepan. Add the harissa and a squeeze of lemon. Blend until smooth, adding a dash more hot water if it seems too thick.
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Step 5
Taste and tweak with more salt, pepper, and lemon to your liking.