Tomato & Harissa Soup

Spicy, rich and deeply satisfying, this Tomato and Harissa soup is a standout recipe for quick midweek meals or lazy weekend lunches. What makes it even better is how effortless it is—simply toss everything into your Morphy Richards soup maker, select the chunky setting, and let it work its magic.

Harissa brings a lovely warmth without being overpowering, while the preserved lemon and olives add a touch of North African flair. The chunky texture feels hearty and homemade, and a sesame seed topping adds that final bit of crunch and richness.

This is one of those recipes that proves cooking from scratch can still be incredibly easy with the right tools.

Ingredients:

• 1 white onion
• chopped 1 jar roasted red peppers, drained and chopped
• 400g chickpeas
• 1 garlic clove, chopped
• 500g passata
• 1 pint vegetable stock
• 25g large couscous
• Dried mint
• 2 tsp harissa paste
• 1 preserved lemon, chopped (or zest of 1 lemon)
• 10 pitted black olives
• 1 tsp nigella seeds

For the topping:

• 1 tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tbsp chopped hazelnuts
• 2 tbsp olive oil

Method:

1. Add all soup ingredients to the Morphy Richards soup maker and set to "chunky".

2. While the soup cooks, mix topping ingredients in a bowl.

3. Once the cycle completes, taste and adjust seasoning.

4. Serve topped with the nutty sesame mix for a satisfying finish.

Recipe and images by Peter Sidwell