Tomato, Quinoa and Kidney Beans Soup with Harissa


Bean Soup

½ red onion, finely chopped

1 garlic clove, crushed

½ a cup of celery, finely chopped

1L of vegetable stock

250g truss tomato’s, fresh and roughly chopped with skin and seeds

1 x100g tin of organic kidney beans, drained and rinsed

¼ of a cup quinoa

½ cup chopped fresh mint, roughly chopped

½ cup chopped fresh coriander, roughly chopped

1 cup of baby spinach leaves


Harissa Sauce

¼ of a cup olive oil

2 tablespoons lemon juice

2 teaspoons of harissa or chilli

1 small clove garlic, crushed


In a large saucepan sauté the onion, garlic and celery till soft. Add the stock, tomato kidney beans, tomatoes, quinoa, spinach, mint and coriander, mix thoroughly and simmer for 10-15 minutes. With a food processor or stick blended, blend the soup until smooth.

Place all the harissa dressing ingredients in a large jar and shake well to combine. Serve the soup with the harissa dressing drizzled on top.