Cherry tomato, butter bean and harissa soup
Cherry tomato, butter bean and harissa soup
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Ingredients
Method
Heat 1 tbsp oil in a large pan over a low-medium heat. Add the onion with a pinch of salt and fry for about 7 minutes until softening. Add the garlic; fry for 1-2 minutes until aromatic. Stir in 2 tbsp harissa and fry for a minute. Set aside 3 tbsp beans, then add the rest to the pan with the reserved butter-bean water. Add the cherry tomatoes, stock and sugar. Season, then bring to the boil and simmer for about 5 minutes.
Meanwhile, heat the remaining ½ tbsp oil in a small frying pan over a medium-high heat. Add the reserved beans; fry for 2-3 minutes. Stir in ½ tbsp harissa, season and fry for 2-3 minutes more until crisp; transfer to a plate.
Take the soup off the heat; use a stick blender (or upright blender) to whizz until smooth. Return to the hob to heat through. Pour into warm bowls, then top with a spoonful of yoghurt, the remaining 1 tbsp harissa, the crispy butter beans and za'atar.
