I really love having soup for breakfast - miso soup is a long-time favourite of mine, but I also don't mind having just a simple vegetable soup or even just some plain vegetable stock with a bunch of kale thrown in. Whilst I can't take credit for this Tunisian breakfast soup, I do love the combination of the flavours and the idea of sitting on my balcony on a sunny winter morning with a bowl of this soup. Ideally you're ought to serve this soup with a dollop of harissa and some fresh coriander sprinkled on top, but I had neither. Instead, I enjoyed mine with some mixed seed sourdough bread. It was delicious nevertheless.
Tunisian Breakfast Soup
(Inspired by Jill Dupleix)
1 tablespoon olive oil
1 small yellow onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 red capsicum, finely diced
5 tomatoes, chopped
500g cooked chickpeas
1 bunch kale, chopped
700ml vegetable stock
sea salt and black pepper, to taste
harissa (optional), to serve
1. Heat oil in a large pot and cook onion for a few minutes. Add cumin, coriander, most of the diced capsicum, as well as chopped tomatoes. Cook for a further few minutes.
2. Add chickpeas, kale and vegetable stock. Bring to the boil and simmer for about 10 minutes.
3. Season the soup with salt and pepper and add the rest of the capsicum just before serving.