Turkey & harissa soup

Turkey & harissa soup


The ingredient of Turkey & harissa soup

  1. 2 tablespoons olive oil
  2. 1 onion, chopped
  3. 2 garlic cloves, chopped
  4. 1 tablespoon harissa
  5. 1 teaspoon ground cumin
  6. 2 x 410g cans chickpeas, rinsed, drained
  7. 800g can chopped tomatoes
  8. 1L (4 cups) Massel chicken style liquid stock
  9. 3 cups (480g) chopped cooked turkey
  10. 1/4 cup chopped coriander, plus extra leaves to serve
  11. Natural yoghurt, to serve

The instruction how to make Turkey & harissa soup

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened. Add the garlic and cook for a further minute, then add the harissa and ground cumin, and cook for 1 minute or until fragrant. Add the chickpeas, tomatoes, stock and 300ml water. Bring to the boil, then reduce heat to medium-low and simmer for 30 minutes.
  2. Allow to cool slightly, then blend half the soup. Return to pan with remaining soup, season, then add turkey to warm through. Stir in the coriander, divide among bowls and serve topped with yoghurt and extra coriander.

Nutritions of Turkey & harissa soup

fatContent: 327.43 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 30 grams protein
sodiumContent: 47 milligrams cholesterol

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