Beetroot and Cherry Tomato Harrissa Broth with Paneer and Ricotta dumplings
A rich yet light soup that feels like it’s doing you good….
5 raw beetroot
2 spoonfuls of harrissa (see little notes below)
About 2 litres of some nice stock….chicken would be my choice but vegetable or even a light beef stock would be good.
2 vines of cherry tomatoes
200 g Paneer cheese, (see little notes below) cut into chunks the size of half a matchbox
Bunch spring onions, chopped
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh coriander
100 g ricotta
a sprinkling of chopped fresh dill
salt and freshly ground black pepper
1. Place whole, scrubbed beetroot in a roasting tin, cover with foil and bake at 200 C/350 F for about an hour, or until tender when speared with a small knife.
2. Leave to cool, scrape off skin and chop roughly.
3. Stir the harrissa into the stock and bring to a boil in a large pot. Add the cherry tomatoes and chopped, cooked beetroot, bring back to a simmer and add the paneer.
4. Simmer for a few minutes, tasting and seasoning as you go along. Stir in the chopped spring onions and herbs, taste and adjust seasoning if necessary.
5. Beat the remaining dill into the ricotta, season, then spoon over the surface of the soup. Simmer bring to a simmer, then serve straight away……
Harrissa – I usually use Rose Harrissa by Belazu as it’s fragrant, but not too fiercely hot.
Paneer – is an Indian cheese that is like the cross between tofu and feta. (without the saltiness.) It doesn’t melt like other cheese, but softens and soaks up the flavours around it. Most major supermarkets sell it ready packaged in the cheese or chilled Asian food sections.
Next day……I added….Some pieces of Chorizo sausage, a handful more of cherry tomatoes, a scattering of black olives, warmed it all up and had it with a spoonful of crème fraiche…By now the flavours and texture of the soup was now more intense and rich.