LEFTOVER HARISSA VEG SOUP WITH SOURDOUGH GARLIC CROUTONS

Yesterday was Mother’s Day here in the UK! 💐

We shared a delicious Mother’s Day recipe here from Feeding Speedy using Minor Figures oat m*lk. Today, we’re sharing a leftovers recipe for this very same ingredients! It’s the perfect recipe to reuse those leftovers in a new dish and help fight food waste! 💪 Plus, it’s super easy and a fully vegan recipe as Minor Figures is a Bcorp and vegan brand 🌱 Grab their oat m*lk for 75% OFF on the GreenJinn app!

Check out the ingredients and recipe below and let us know in the comments how your soup turns out!👇

You can also head to our social @greenjinnapp to see a video of the recipe being made!

 

Takes 15 minutes, enough for 2

INGREDIENTS

200g leftover harissa vegetables and chickpeas (from traybake)
150ml Minor Figures oat milk
A sourdough loaf
A few garlic cloves
A handful of mint
A handful of macadamia nuts
A lemon
Salt and pepper
Olive oil

METHOD

1️⃣ Pre-heat your oven to 200C.
2️⃣ Cut a few slices of sourdough bread into rough cubes. Pop on a baking tray with a drizzle of olive oil and pinch of salt. Roast for 10 minutes or so until charred. While still hot, cut a garlic clove in half and rub each crouton with garlic.
3️⃣ Put a saucepan on a medium heat. Add the oat milk with the leftover vegetables and chickpeas. Simmer gently for 5 minutes or so, then blend everything up (either with a stick blender or in a Nutribullet). You may want to add extra oat milk if it feels a bit too thick.
4️⃣ Return everything to the saucepan, taste and adjust the seasoning. It may need a squeeze of lemon juice too!
5️⃣  To serve, fill deep bowls with the soup. Top with croutons, picked mint, macadamia nuts and a swirl of olive oil.