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    SUPER SOUP

    Jun 16, 2019 5 minutes

    CARROT, HARISSA & QUINOA SOUP

    PREP + COOK TIME 15 mins SERVES 2

    • 1 teaspoon harissa paste
    • 3 cups chicken stock
    • ½ cup black quinoa, rinsed, drained
    • 8 baby carrots, thinly sliced lengthways
    • fresh coriander and mint leaves, to serve

    1 Place harissa and stock in a small saucepan; bring to the boil. Add quinoa; reduce heat to medium-low. Cover, simmer, for 8 minutes or until quinoa is softened. Skim any particles from the surface.

    2 Add carrot to pan; simmer, covered, for 3 minutes or until just tender. Season to taste.

    3 Serve soup sprinkled with herbs.

    PER SERVE Energy 228kcal, 955kj • Protein 8g • Total Fat 3g • Saturated Fat 0g • Carbohydrate 36g • Fibre 11g • Sodium 84mg • Sugar 12g

    Cook’s NOTES

    Leftover harissa? For a tasty harissa chicken burger, rub a little harissa paste over chicken tenderloins, then pan-fry until cooked through. Serve on crusty bread rolls with mixed salad leaves, Lebanese cucumber and

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