Spicy capsicum, tomato and quinoa soup with harissa

Warm up your winter evenings with Get Nourished nutritionist Zoe Bingley-Pullin’s spicy red capsicum, tomato, quinoa and kidney bean soup.

As temperatures drop, cosy up with a bowl of nutritionist Zoe Bingley-Pullin’s spicy harissa, red capsicum, tomato, quinoa and kidney bean soup, straight from the Get Nourished kitchen.

The smoky heat of harissa complements the sweet red capsicum and tangy tomatoes, while quinoa and kidney beans add a satisfying, protein-packed richness.

This hearty soup is not only bursting with flavour but also delivers a nutritious punch, making it ideal for a quick weeknight dinner or a comforting weekend lunch that you can have on the table in less than half an hour.

Spicy capsicum, tomato, quinoa and kidney bean soup with harissa


Serves: 2 | Prep: 5min | Cook: 10-15min

For the harissa sauce

  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 2 tbsp of harrisa or chilli
  • 1 small clove garlic, crushed

For the bean soup

  • 1L of vegetable stock
  • 2 capsicum, deseeds and cut into cuts
  • 250g tomatos, roughly chopped with skin and seeds
  • ¼ cup quinoa  (pre-cooked)
  • 100 g tin of organic kidney beans, drained and rinsed
  • ½ cup celery, roughly chopped
  • 1 cup baby spinach leaves
  • 1 Spanish onion, finely chopped
  • 1 garlic clove, crushed
  • 1/3 cup fresh mint, roughly chopped
  • 1/3 cup fresh coriander, roughly chopped


Step 1.

Place all the harissa sauce ingredients in a large jar and shake well to combine.

Step 2.

In a large saucepan set over medium heat, sauté the onion, garlic, celery and capsicum until soft.

Step 3.

Add the stock, tomato kidney beans, spring onions, tomatoes, mint and coriander and mix thoroughly.

Simmer for 10-15 minutes.

Step 4.

With a food processor or stick blender, blend the soup till smooth.

Step 5.

Stir through the cooked quinoa and serve with the harissa dressing drizzled on top.

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