Harissa Tomato Soup + Za'atar Roasted Parsnip Fries



A comforting and flavorful vegan meal featuring a spicy harissa tomato soup paired with crispy za'atar roasted parsnip fries.

Ingredients:
  • For Harissa Tomato Soup:
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp harissa paste
  • 1 can 28 oz diced tomatoes
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • For Za'atar Roasted Parsnip Fries:
  • 4 large parsnips, peeled and cut into fries
  • 2 tbsp olive oil
  • 2 tbsp za'atar seasoning
  • Salt to taste

Instructions:

Melt the butter in a big pot over medium-low heat

Add the olive oil and stir it around

Put in the chopped onion and cook it until it turns clear

Put in the harissa paste and chopped garlic

Cook for one more minute

Place tomato slices and vegetable broth in the pan

Turn the heat down to low and let it cook for 15 to 20 minutes

Blend the soup until it's smooth, either with an immersion blender or a regular blender

Add pepper and salt to taste

Warm the oven up to 425F 220C before making the Za'atar Roasted Parsnip Fries

Toss the parsnip fries with olive oil, za'atar seasoning, and salt in a bowl until they are well covered

Put the parsnip fries on a baking sheet that has been lined with parchment paper so that they do not touch

After the oven is hot, roast the fries for 25 to 30 minutes, flipping them over halfway through, until they are golden brown and crispy

Hot harissa tomato soup should be served with za'atar roasted parsnip fries


Comments

Post a Comment

Popular posts from this blog

Raw Vegan Winter Cheesecake

Image
With a creamy cashew filling and a nutty crust, this raw vegan cheesecake is the perfect treat for winter. It doesn't have any sugar or gluten and is full of flavor. Ingredients: 2 cups raw cashews, soaked overnight 1/2 cup coconut oil, melted 1/2 cup maple syrup 1/4 cup lemon juice 1 tsp vanilla extract 1/4 tsp salt 1/2 cup water 1 cup almonds 1 cup dates, pitted 1/2 cup shredded coconut Instructions: Put dates, almonds, and shredded coconut in a food processor and blend them together until the mixture forms a ball To make the crust, press the mixture into the bottom of a cake pan that has been lined Cashews that have been soaked should be mixed with coconut oil, maple syrup, lemon juice, vanilla extract, salt, and water in a blender Mix until it's smooth Cover the crust in the cake pan with the filling Put the cake pan in the freezer for at least fo
Read more

Refreshing Summer Salad

Image
On a hot day, this cool summer salad is the perfect side dish. It's crispy, light, and full of flavor. This salad is great for any summer get-together because it has fresh vegetables, tangy feta cheese, and a zesty vinaigrette dressing. Ingredients: 2 cups mixed greens 1 cup cherry tomatoes, halved 1/2 cucumber, thinly sliced 1/4 red onion, thinly sliced 1/4 cup feta cheese, crumbled 1/4 cup black olives, pitted and sliced 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Salt and pepper to taste Fresh basil leaves for garnish Instructions: The mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and black olives should all be put in a large salad bowl Put the olive oil and balsamic vinegar in a small bowl and mix them together with a whisk Add pepper and salt to taste Pour the dressing over the salad and gently toss it all together
Read more