Chicken soup with crunchy croutons

1 Preheat oven to 180°C. Line a large baking tray with baking paper. Heat 2 teaspoons oil in a large saucepan over high heat. Add chicken and cook, stirring, for 2–3 minutes or until browned. Reduce heat to medium. Add onion and carrot to pan and cook, stirring, for 5 minutes or until softened.

2 Add half the crushed garlic and half the harissa and cook, stirring, for 1 minute or until fragrant. Add tomato and cook for 2 minutes. Add stock, quinoa and 1 cup water. Bring to the boil, then reduce heat to low and simmer, partially covered, for 20 minutes or until quinoa is tender. Add vegetable mix and simmer for 5 minutes or until vegetables are tender.

3 Meanwhile, place remaining oil, garlic and harissa in a large bowl, mixing to combine. Add bread cubes, tossing to combine. Spread croutons onto prepared tray, then bake for 8 minutes or until golden. Divide soup among serving bowls, then serve topped with garlic croutons.