Serves 5
45 min
Bell Pepper, Yogurt, and Harissa Soup
Recipe GLPR93bc306ddffdb3
A vibrant, creamy North African-inspired soup that combines roasted yellow bell peppers with tangy yogurt and spicy harissa. This light and satisfying dish comes together quickly and delivers bold flavor with a smooth, velvety texture. Perfect as a starter or light meal, it's naturally vegetarian and requires no added oil.
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Ingredients
3 medium-large yellow bell peppers, seeded
2 teaspoons harissa
2 cups low-fat plain yogurt
½ teaspoon coarse salt
Yellow bell pepper, very thinly sliced (optional garnish)
Directions
Arrange the three seeded yellow bell peppers on a baking sheet and place under a preheated broiler. Broil for 12–15 minutes, turning occasionally, until the skin is charred and blistered on all sides and the flesh becomes very soft.
Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 5–10 minutes to loosen the skin.
Once cooled slightly, peel away and discard the charred skin from each pepper. Remove any remaining seeds or white membranes.
Place the peeled roasted peppers into a blender. Add the harissa and low-fat yogurt.
Blend on high speed until completely smooth and creamy, about 1–2 minutes. If the mixture is very thick, add a few tablespoons of water to reach your desired consistency.
Pour the blended soup into a pot and gently warm over medium heat, stirring occasionally, until steaming. Do not allow it to boil.
Stir in the coarse salt and taste, adjusting salt and harissa as desired for flavor balance.
Divide the soup among five bowls. Garnish with very thinly sliced fresh yellow bell pepper if desired, and serve immediately.
