Vegan Harissa Soup

This soup is one of my favorites! My palate loves to be stimulated and this soup has a lot going on. The briny pop of olives are the best part (in my opinion) but you also have loads of veggies with a kick of heat, zip from lemon and freshness from the cilantro. The level of heat varies from one harissa paste to another so be sure to test yours before adding.

Ingredients

3 ribs celery, chopped

2 carrots, chopped

1 onion, chopped 

2 tsp cumin

2 tbsp tomato paste

6 cloves garlic, minced or crushed

1 tbsp harissa (or more depending on your taste and how spicy your harissa is)

1 14 oz can fire roasted diced tomatoes

½ cup lentils

1 can chickpeas, drained

1 bunch kale, de stemmed and chopped

⅓ cup green olives

1 small lemon, juiced (3 tbsp)

½ bunch cilantro, chopped 

Salt & black pepper

Instructions 

Heat 2 tbsp oil in a pot and add carrots, onions, and celery

Season with 1 tsp salt and ¼ tsp black pepper, and sweat on medium heat

Once translucent, stir in cumin, tomato paste, and garlic and allow to cook for 1-2 minutes

Add 5 cups water, harissa, fire roasted tomatoes, lentils and chickpeas

Simmer for 30 minutes

Blend a small amount of soup to thicken it. This can be done by using an immersion blender for a few seconds in the pot or pureeing about ¼ of the soup in a blender.

Stir in kale, olives, lemon juice, and cilantro

Serve and enjoy!