Creamy garlic soup with harissa

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Recipe by Damaris Beems Course: Arabic, Moroccan, RecipeCuisine: Moroccan
Servings

4

Preparation

20

minutes
Cooking time

20

minutes
Total time

40

minutes

We already have another delicious garlic soup in our arsenal. But this one is also top notch. The harissa slightly spicy and spicy. Together with the creamy garlic soup with white wine in it such a great combination.

Ingredients

  • 4 stems celery

  • 25 cloves garlic

  • 5 shalot

  • 150 gram white almonds

  • 250 ml white wine

  • 250 ml vegetable broth

  • 500 ml plant based cream

  • 3 bay leaves

  • 0,5 bouquet flat parsley

  • 4 table spoon harissa (see elsewhere on the site how to make this yourself)

  • salt and white pepper

  • olive oil

Cooking time

  • Gently brown and soften the garlic cloves in a frying pan for about twenty minutes.
    In another pan you fry the finely chopped shallots and celery. Also nice and soft.
    Then add the wine and let it boil.
    Then add the broth, bay leaves and almonds.
    Let it simmer.
    If the garlic is now brown, you can add that too.

  • Stir well and let it cook gently for 10 minutes.
    Remove the bay leaves.
    Puree the soup with the immersion blender.
    Add the cream.
    Bring it to taste with salt and pepper.
  • Serve with a generous spoonful of harissa and some finely chopped flat-leaf parsley.

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