Cherry tomato, butter bean & harissa soup

Name: Cherry tomato, butter bean & harissa soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1½ tbsp olive oil; 1 onion, thinly sliced; 4 clove/s garlic, thinly sliced; 3½ tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa; 400 g cans butter beans, drained, liquid from 1 can reserved; 400 g cans cherry tomatoes; 500 ml fresh vegetable stock; 1 tsp caster sugar; 6 tbsp strained Greek yogurt; ½ tbsp Cooks' Ingredients Zaatar

Your new favourite tomato soup, spiced with harissa and thickened with blended beans.

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VegetarianHealthyLow in saturated fatSource of protein8 plant varieties

Serves6
CourseLunch
Prepare10 mins
Cook20 mins
Total time30 mins

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1½ tbsp olive oil
1 onion, thinly sliced
4 clove/s garlic, thinly sliced
3½ tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
2 x 400g cans butter beans, drained, liquid from 1 can reserved
2 x 400g cans cherry tomatoes
500ml fresh vegetable stock
1 tsp caster sugar
6 tbsp strained Greek yogurt
½ tbsp Cooks' Ingredients Zaatar

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 yogurt, the remaining 1 tbsp harissa, the crispy butter beans and zaatar.

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