Description
A vibrant and flavorful one-pot harissa beet soup featuring tender beets and potatoes simmered with spicy harissa paste, finished with a creamy garlic yogurt drizzle, toasted almonds, and fresh dill. This comforting soup is perfect for a nutritious and visually stunning meal.
Ingredients
Scale
Soup Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 large shallot, finely chopped
- 3 cloves garlic, grated, divided (about 1 tbsp.)
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. harissa paste
- 2 lb. red beets, peeled, cut into 1/2″ pieces (about 4 cups)
- 3/4 lb. Yukon Gold potatoes, peeled, cut into 1″ pieces (about 1 1/2 cups)
- 4 cups low-sodium vegetable broth
- 1 cup water (added during cooking)
Yogurt Drizzle and Garnish
- 2/3 cup plain full-fat yogurt
- Toasted sliced almonds, for serving
- Fresh dill sprigs, for serving
Instructions
- Sauté Shallots and Garlic: In a large saucepan over medium heat, heat the olive oil. Add the finely chopped shallot and 2 teaspoons of the grated garlic. Season with kosher salt and freshly ground black pepper. Cook while stirring occasionally until the shallots are softened, about 3 to 4 minutes.
- Add Harissa and Vegetables: Stir in the harissa paste and cook until fragrant, about 2 minutes. Add the peeled and chopped beets and potatoes, low-sodium vegetable broth, 1 cup water, and 2 teaspoons salt. Bring the mixture to a boil.
- Simmer Soup: Reduce heat to medium-low and cook partially covered until the vegetables are tender, about 25 to 30 minutes. After cooking, let the soup cool for 5 minutes.
- Blend the Soup: Working in batches, transfer the soup to a standard blender or use an immersion blender directly in the saucepan. Blend the soup until smooth and silky, adding water a few tablespoons at a time if needed to reach the desired consistency. Adjust seasoning with salt and pepper.
- Prepare Yogurt Drizzle: In a small bowl, whisk together the remaining 1 teaspoon garlic and the plain full-fat yogurt. Lightly season with salt.
- Serve: Drizzle the soup with the garlic yogurt mixture. Garnish each serving with toasted sliced almonds and fresh dill sprigs for added texture and flavor.
- Make Ahead Tip: This soup can be made up to 3 days in advance. Store in an airtight container in the refrigerator until ready to serve.
Notes
- You can use an immersion blender for convenience and fewer dishes.
- Adjust the amount of harissa paste to control the soup’s spiciness.
- For a vegan version, substitute the yogurt with a plant-based yogurt alternative.
- To toast almonds, place sliced almonds in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- The soup thickens as it cools; add additional water or broth to thin if reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: North African
Keywords: harissa beet soup, one-pot soup, beet and potato soup, spicy beet soup, vegetarian soup, easy soup recipe, North African soup
