Time and servings
50 minsTotal time
6Servings
25 minsPrep time
25 minsCooking time
Ingredients
- 1 onion, chopped
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, chopped
- 2 teaspoons (10 ml) harissa (see note)
- 6 cups (1.5 litres) chicken broth
- 1 can 19 oz (540 ml) chickpeas, rinsed and drained
- 1 1/2 cups (375 ml) peeled and grated carrots (see note)
- 1 1/2 cups (375 ml) peeled and grated rutabaga
- 2 Lebanese cucumbers, finely chopped
- One container 200 g feta cheese, drained and crumbled
- 1 green onion, chopped
- 2 tablespoons (30 ml) chopped fresh cilantro
- Salt
- Pepper
Method
Step 1
In a large saucepan, brown onion in oil. Add garlic and harissa and cook for 1 minute. Add broth, chickpeas, carrots and rutabaga. Bring to a boil and simmer for about 15 minutes or until vegetables are tender. Season with salt and pepper.Step 2
In a bowl, combine cucumbers, feta cheese, green onion and cilantro. Season with pepper.Step 3
Ladle soup into bowls. Garnish with cucumber and feta mixture. If desired, drizzle with olive oil.