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Tunisian Breakfast Soup

  By JustGreen  ,   

February 1, 2016

I 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. 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.

  • Prep: 6 hrs
  • Cook: 40 mins
  • Yields: 2 servings


1Heat 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.

2Add chickpeas, kale and vegetable stock. Bring to the boil and simmer for about 10 minutes.

3Season the soup with salt and pepper and add the rest of the capsicum just before serving.

Credit to http://www.scandifoodie.blogspot.com.au/


1 tablespoon organic extra virgin olive oil

1 small organic yellow onion, finely chopped

1 teaspoon organic ground cumin

1 teaspoon organic ground coriander

1 organic red capsicum, finely diced

5 organic tomatoes, chopped

500g cooked organic chickpeas

1 bunch organic kale, chopped

700ml organic vegetable stock

himalayan salt and organic black pepper, to taste

organic harissa (optional), to serve


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