Harissa, squash and carrot soup

Harissa, squash and carrot soup

Total: 1 hr | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 384 kcal
, Fat: 14 g
, Carbohydrate: 58 g
, Protein: 7 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
¼ tsp cinnamon
1 tsp ground cumin
1 tsp paprika
1 red onion, finely chopped
300 g carrots, in cubes
300 g squash (hokkaido or butternut), in cubes
3 dates, pitted, coarsely chopped
1 bunch coriander
2 garlic cloves, finely chopped
2 tsp harissa
5 dl water
salt, to taste

Crunchy chickpeas

150 g chickpeas (tinned), rinsed under cold water and drained
1 tbsp olive oil
1 tsp Za'atar (spice mix)
1 tsp paprika
½ tsp salt
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How it's done

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Heat the oil in a pan and sauté the spices until the aroma is released. Add the onion and sauté. Add the carrot, squash, dates, half the coriander, garlic, harissa and water. Bring to the boil, cover and simmer gently for approx. 20 mins. When the vegetables are cooked, purée the soup in a blender or using a stick blender.

Crunchy chickpeas

Pat the chickpeas dry, mix with the oil and spices and transfer to a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.

Serve the soup in bowls garnished with the chickpeas and remaining coriander.

Good to know
Tip: If desired, pomegranate, black sesame and hemp seeds can also be used to garnish.

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