Creamy Potatoes Soup with Spicy Harissa and Orzo Pasta
This soup was a bi-product of me roasting too many potatoes that I intended to use in another dish. It’s really easy to make and satisfying at the same time. I often eat it as a main dish, either as a warm lunch, especially after walking my dog during cold winter days, or, as a main dish. To give it a bit more substance I like to add some carbohydrates. Orzo pasta is one of my favourites and works great with soups. It looks a bit like oversized basmati rice and tastes oh so good. Don’t forget to garnish it; for me: dill and potatoes is a match made in heaven! Bon Appétit!
Equipment: roasting tray, blender, frying pan
Makes: 4 dishes
Prep time: 10 min
Cooking time: 20 min
- 700g potatoes
- 2 onions, chopped
- 4 garlic cloves, pressed
- ½ medium size celeriac, chopped
- 1 tbsp. vegetable stock
- 1 tbsp. Harissa
- 1 tsp. smoked paprika
- 1 tbsp. soy sauce
- 500ml boiling water
- Freshly ground black pepper
- 200g orzo pasta
- Dill to serve
1. Roast the potatoes [according to my roasted potatoes recipe].
2. In a large frying pan melt the coconut oil and add the onions. Cook on a high heat constantly stirring for 1-2 minutes, until golden. Add garlic and celeriac, turn the heat to medium and cook for another 5 minutes.
3. Add the vegetable broth and boiling water. Cook for another 15 min.
4. In the meantime cook the orzo pasta according to the packaging instructions. Set aside.
5. Add Harissa, soya sauce and black pepper to the frying pan and stir well.
6. Place the roasted potatoes and the rest of the vegetables into a food processor and blend making sure there is some texture left (I personally don’t like the consistency of baby food).
7. Serve with a scoop of pasta and chopped dill on top. Season with more pepper, if needed.