Ingredients

• 1 litre chicken stock, cold
• 500g roasted vegetables, cut into chunks (such as; carrots, sweet potato, parsnip, red onions, roast potatoes)
• 45ml olive oil
• 2 tbsp harissa paste + 1 tsp extra
• 1 sprig of parsley, chopped

Tools

• MultiPro Go Super Compact Food Processor

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.