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
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.