Chickpea and Root Vegetable Soup
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Chickpea and Root Vegetable Soup
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Chickpea and Root Vegetable Soup

Preparation
25 MIN
Cooking
25 MIN
Servings
6

Ingredients

Preparation

  1. In a large saucepan, brown onion in oil. Add garlic and harissa and cook for 1 minute. Add broth, chickpeas, carrots and rutabaga. Bring to a boil and simmer for about 15 minutes or until vegetables are tender. Season with salt and pepper.
  2. In a bowl, combine cucumbers, feta cheese, green onion and cilantro. Season with pepper.
  3. Ladle soup into bowls. Garnish with cucumber and feta mixture. If desired, drizzle with olive oil.

Note

Harissa is a spicy chili paste used in Maghreb and Middle Eastern cooking. It is sold in tubes in most grocery stores.

For your convenience, you can replace grated carrots and rutabaga with store-bought mixed julienned vegetables.

Comment

  1. Delicious. My family loved this soup, the combination of flavours, particularly the feta, cucumber and cilantro was wonderful. We made this three times over the Christmas holidays for various occasions and groups of people - it was appreciated by all.

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