Cherry tomato, butter bean & harissa soup
Prep
10 mins
Cook
20 mins
Servings
6
Difficulty
Medium
This is my go to soup when I want something warming and deeply flavourful without spending hours in the kitchen. Cherry tomatoes and butter beans come together beautifully with a generous spoonful of harissa, creating a vibrant bowl that's ready in just thirty minutes. Butter beans are packed with fibre and protein, making this soup satisfying enough to stand alone as a light meal. What I love most is how forgiving and budget friendly it is, using simple pantry staples that deliver big flavour every single time.
Ella x
Ingredients
- 1½ tbspolive oil
- 1onion(thinly sliced)
- 4 clove/sgarlic(thinly sliced)
- 3½ tbspottolenghi pomegranate, rose & preserved lemon harissa
- 400 gramsbutter beans(drained, liquid from 1 can reserved)
- 400 gramscherry tomatoes
- 500 mlsfresh vegetable stock
- 1 tspcaster sugar
- 6 tbspstrained greek yogurt
- ½ tbspzaatar
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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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