Roasted tomato and harissa soup

Soup season is on! And I’m so ready to be wrapped up in blankets with candles eating soup! Especially this one! Bursting in flavour and with 40gr protein this is a must try INGREDIENTS 4-5 tomatoes 2 red (or orange) peppers 1 red onion 1 garlic bulb Fresh thyme 1-2 tbsp harissa paste Oil, salt 1 can butter beans 3 tbsp nutritional yeast 500 ml vegetable stock (or more if you prefer it more liquid) METHOD as per video in instagram (gigi_goes_vegan) Note I: coat the vegetable with the harissa paste (onion and garlic as well) , add fresh thyme, sprinkle with salt and drizzle with oil and roast at 180C for 30 minutes (or until they’re juicy) Note II: you CAN use the butter beans water if you like, i don’t like it so i drain them and rinse them Note III: last touch. Serve with harissa crispy butter beans, drizzle of oil, and vegan cream (I didn’t have any but it’s yum). I like my soups thick so I didn’t use broth. I added a little lemon juice at the end. Next time i will use more harissa and roast the veg a touch longer to release more flavour - i think the tomatoes were a little under-done so their flavour was a bit overpowering. Delicious though and super easy.

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