Ingredients
Scale
- 1 1/3 cups sauce/juice from Harissa Moroccan Chicken recipe (including olives & peppers … recipe here)
- 1 pint canned tomatoes (or 1 15-oz. can of tomatoes)
- 1 teaspoon coconut or vegetable oil
- 1 cup chopped onion
- 1 cup chopped celery
- 2 – 4 cloves garlic, peeled & chopped
- 1 teaspoon harissa
- 1 bay leaf
- 1/2 cup finely shredded white cheddar cheese.
For the cheese crisps:
- Shredded white cheddar or Italian blend of cheeses
Instructions
- Put the leftover sauce/juice from the Harissa chicken (including some peppers and olives) into a blender along with the tomatoes. Blend until smooth.
- Heat the coconut oil in a frying pan over medium heat. Add the onion, celery and garlic along with the harissa. Cook and stir until the onion and celery are tender and the onion is translucent.
- Add the bay leaf and the blended tomato mixture. Bring to a boil, then reduce heat to a simmer and cook for about 15 – 20 minutes, stirring occasionally. Stir in the cheese and stir until the cheese is nicely melted.
- To make the cheese crisps: Make small piles of shredded cheese on a silicon baking mat. Set in the microwave and microwave on high for 1 – 3 minutes, watching carefully, until the cheese is very bubbly, a little brown on the edges and fully melted/bubbly in the center. Let cool for 5 minutes or so until the crisps remove easily from the mat.
- Serve the soup hot with cheese crisps on the side for dipping. If desired, sprinkle the soup bowls with extra harissa and garnish with fresh parsley or basil leaves.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.