I’ve made this soup four times in the past 10 days. The truth. Each time the recipe changed, from kale to arugula to spinach, from chicken broth to bone broth to vegetable broth. Sometimes potatoes, but every time there were different flavors and textures…until last night, when this combination came to be. Harissa. Cumin. Leeks. Tomatoes.

Everything I love about shakshuka, but in a soup. I know what you’re thinking, in Georgia’s July heat, ‘Marina what are you doing?!’

Well I wasn’t really thinking, but I had an abundance of herbs, zhoug (a spicy Middle Eastern herb sauce, we get ours from Trader Joe’s), my favorite canned tomatoes, and a new immersion blender to break in from our wedding. I had nothing to lose.

I’m so excited to share this recipe with you all, especially for the cooler months ahead. A quick post-work meal.

It’s tried and true and passes Frank’s test of mid-level spiciness, few dishes to clean, and minimal time to prepare after work with still enough time post-dinner to unwind and watch a few episodes of Handmaid’s Tale (lol). This is no easy feat to pass. A rarity, truly.

Pair the soup with pita, or maybe toss some bread pieces in olive oil and toast in the oven for some quick croutons. Feel free to try different greens and broth options, add roasted tomatoes or fresh tomatoes. Cooking is fun and should be experimental! Go to town. Please.

Let me know your thoughts about the recipe in the comments below!

Harissa Tomato Soup with Zhoug (Spicy Herb Sauce) and Yogurt

Cook Time: 30 minutes

Ingredients

• 2 garlic cloves, minced

• 1 yellow onion, chopped

• 1 leek, chopped

• 2 tbsp kosher salt

• 2 tbsp olive oil

• ½ tsp turmeric

• 1 tsp harissa

• 1 tsp cumin

• 1 can, 28oz of peeled tomatoes, San Marzano are my favorite

• 2.5 cups chicken broth

• 2 cups arugula or spinach or a mixture

• Goat milk yogurt

• Zhoug (A spicy Middle Eastern Pesto, we get zhoug or shoug from Trader Joe’s but if you’re feeling up to it you can make your own!)

• Chopped parsley

Instructions

1. In a large pot (dutch oven or soup/stock pot), saute garlic, onion, and leek with olive oil and salt, turmeric, harissa, and cumin until soft, 3-5 minutes.

2. Add tomatoes and turn to low, simmer for 10 minutes, crushing tomatoes with a wooden spoon. Add chicken broth and simmer for additional 5 minutes.

3. With an immersion blender, blend the soup in the pot until creamy (You can also pour into a blender if you don’t have an immersion blender, whatever works for you!) Add salt to taste, if needed.

4. Add 2 cups of arugula or spinach. Stir in on low heat until lightly wilted but still green.

5. Serve with a dollop of goat milk yogurt, zhoug, and chopped parsley.

6. Enjoy!

xo,

Marina