Healthy Green Harissa Soup

A wonderfully healthy green soup that is not only packed full of flavour but nutrients as well; which trust me your body will thank you for. This soup recipe is (diabetic) carb count free, suitable for vegans, gluten free and is a great way to get more plants into your diet.


Bowl of healthy green soup

This homemade and healthy green soup is a recipe that I make when I feel like we all need an extra punch of nutrients. It has a wonderful depth of flavour and the slightly spicy kick from the green harissa paste adds extra warmth to your bowl.

This tasty soup recipe really has it all. Plenty of hearty green vegetables; full of vitamins, minerals, fibre and iron along with added beans for extra fibre and protein. This soup is naturally gluten free, along with being (diabetic) cab count free meaning you can enjoy as much as you like without figuring out the insulin requirements!

This healthy green soup is super easy to make. It just requires a little rough chopping, boiling the kettle and opening a tin in preparation. A little bit of effort will deliver great rewards and is another great way of getting lots of goodness inside of you.

Bowl of healthy green soup

What is Green Harissa Paste

This soup recipe uses green harissa paste or “Zhoug”.

This is an intensely herby paste made from coriander, parsley, cumin and a slight kick from green jalapeno peppers. This paste originated from Israel and really adds a wonderful depth of flavour not only to soup but also to many other dishes.

Green harissa paste or Zhoug is available at some of the UK supermarkets (Ocado, Waitrose, Tesco) with some having their own branded version as well. My favourites are by Belazu and Waitrose

Bowl of healthy green soup

What you will need to make healthy Green Harissa Soup

  • Olive oil
    • One of my favourites but it has to be extra virgin
    • Rich in healthy monounsaturated fats
  • Leek or onions
    • Bring an essential flavour and gentle sweetness
    • Frozen chopped onions work brilliantly as well
  • Celery
    • Offers a delicate flavour brilliant in stocks, casseroles and soups
  • Broccoli
    • A total nutritional powerhouse of a vegetable full of vitamins, minerals, fiber and antioxidants.
  • Leafy Greens
    • Packed with loads of nutrients and are excellent for digestion
    • The more varieties you use the more varied the nutrition impact will be
    • I used Kale, Spinach and Savoy cabbage
  • Tinned Beans in water
    • A store cupboard staple as they are a great source of protein, and fibre, is low GI and low in saturated fat
    • Also brilliant for cheaply bulking out any dish
    • I used Haricot beans
  • Vegetable Stock cubes
    • The basis of any great soup
  • Green Harissa Paste
    • This paste really adds an extra depth of flavour to this soup
    • It is made from coriander, parsley, cumin and a slight kick of green jalapeno peppers.
    • I love the paste by Belazu

How to make Healthy Green Soup

This soup recipe as with all homemade soups really is very easy to make. It just requires a little time, a little chopping and in under 30 minutes you can enjoy this healthy green harissa soup

Prepare all your ingredients and then in a deep pan heat a little oil and add the celery and leeks. Stir well and with the pan lid on leave it to sweat on a gentle heat for around 5 minutes. Then remove the lid and add the broccoli, leafy greens and vegetable stock. Give it a good stir again, replace the lid and simmer on a gentle heat for 10-15 minutes or until the vegetables soften.

Once the veg are softened, stir through the green harissa paste, tin of beans with the water and season well to taste. Heat through for a couple of minutes.

Finally, remove the pan from the heat and using a stick blender, blitz all the ingredients until you have a deliciously smooth soup.
Alternatively, pour the soup into a blender and blitz.

Serving suggestion – swirl through some extra green harissa, a dollop of natural yoghurt and sprinkle on some pumpkin seeds.



How to store homemade soup

Homemade soup is a great make-in-advance meal and can happily be stored in either the fridge or freezer. As with all food that is stored in the fridge or freezer, make sure it is completely cool before you put it in.

Transfer your soup to an airtight container. I have a Tupperware jug and lid that fits beautifully in the fridge door which is just so handy for soup.

Leave in the fridge for 3-4 days and reheat in the microwave in a microwaveable bowl or back in a saucepan on the hob.

You can also freeze the soup for 3 to 4 months in portions. I like to use specific freezer bags for soups and sauces.


Bowl of healthy green soup

Diabetes Note

A no-carb count soup that makes a nutritious lunch or snack without having to figure out the insulin requirements. However, I think it’s even better with some crusty bread for soaking up all those delicious flavours.


If you enjoyed this post then it would mean a lot if you could leave a comment below! This is the best way you can help support me and my blog!


Don’t forget you can also FOLLOW ME on Instagram, Facebook and Pinterest. Click below to save and tag @wholeheartykitchen or #wholeheartykitchen so I can see all of your amazing creations!

Healthy Green Soup with Harissa

Healthy Green Soup with Harissa

Recipe by Michelle

A wonderfully healthy green soup that is not only packed full of flavour but nutrients as well, which trust me your body will thank you for

Course: SoupsCuisine: BritishDifficulty: Easy
0.0 from 0 votes
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 Stalks celery halved lengthways and then chopped

  • 2 small leeks or 1 medium onion – chopped

  • 200 g broccoli, roughly chopped (stalks and all)

  • 300 g leafy greens like kale, spinach, cabbage

  • 1 Can white beans like cannellini, butter, haricot

  • 1500 ml vegetable stock

  • 6 tbsp green harissa paste or Zhoug

Directions

  • In a deep pan heat a little oil and add the celery and leeks. Stir well and with the pan lid on leave it to sweat on a gentle heat for around 5 minutes.
  • Remove the lid and add the broccoli, leafy greens and vegetable stock. Give it a good stir, replace the lid and simmer on a gentle heat for 10-15 minutes until the vegetables soften.
  • Next, stir through the green harissa paste, tin of beans with the water and season well to taste. Heat through for a couple of minutes.
  • Finally, remove the pan from the heat and using a stick blender, blitz all the ingredients until you have a deliciously smooth soup.
    Alternatively, pour the soup into a blender and blitz.
  • Serving suggestion – swirl through some extra green harissa, a dollop of natural yoghurt and sprinkle on some pumpkin seeds.

Equipment

  • Large Saucepan
  • Hand Blender or Food Processor

Tips and Notes

  • Diabetes note – A carb count free soup if you don’t have to count for beans
Michelle Rorke avatar

AUTHOR

Leave a Reply

Your email address will not be published. Required fields are marked *