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Roast Leftovers Harissa Soup by Theo Michaels

Serves: 4Category: SoupsChef: Theo MichaelsCourse: MainsMachine: Food ProcessorTotal time (min.): 30
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This is a great dish to cook after having a roast dinner and using everything up. You can make a stock with the leftover chicken carcass (or buy/make one from scratch) and pureeing all the leftover vegetables to create the base of your soup. Theo served his topped with any leftover shredded chicken and a drizzle of harissa oil for a little kick!

Ingredients

Tools

Method

  1. Make harissa oil to dress the soup at the end; mix 1 tsp of harissa paste with 30 ml olive oil and reserve.
  2. If using leftover vegetables, cut them into bite-sized chunks, mix them with harissa paste and add to the food processor. Pulse the leftover vegetables with one-third of the stock, then once pureed, add the remaining stock and pulse again till smooth.
  3. Return the soup to a saucepan and bring to a gentle simmer to warm through before serving.
  4. Top with any leftover chicken meat, garnish with chopped parsley, and a drizzle of olive oil and harissa oil.

To cook from scratch

To cook the vegetables from fresh:

  1. Cut vegetables into 2-inch chunks and place into a high-sided roasting tray, mix with the harissa paste and a splash of olive oil and roast in preheated oven (180FAN/200c) for 30-45minutes until tender.

To make your own stock:

  1. Strip the chicken carcass of any leftover meat (use that in the soup), and add any vegetable offcuts/peel to the pot with a clove of garlic and a couple of bay leaves. Fill with cold water and simmer for 3 hours, skimming off any impurities as it starts to cook. Store in the fridge for up to 3 days until ready to use.

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