Harissa & Olive Brown Rice Soup

35 mins
Serves 4
instagram.com

Directions

  1. 1Heat the olive oil in a large saucepan or pot over a medium heat until hot.
  2. 2Heat the olive oil in a large saucepan or pot over a medium heat until hot.
  3. 3Heat the olive oil in a large saucepan or pot over a medium heat until hot.
  4. 4Add the tomato paste and harissa and cook for a couple of minutes until very fragrant and slightly carmelised.
  5. 5Add the tomato paste and harissa and cook for a couple of minutes until very fragrant and slightly carmelised.
  6. 6Add the tomato paste and harissa and cook for a couple of minutes until very fragrant and slightly carmelised.
  7. 7Add the rice and cook for a couple of minutes to toast it and coat the rice.
  8. 8Add the rice and cook for a couple of minutes to toast it and coat the rice.
  9. 9Add the rice and cook for a couple of minutes to toast it and coat the rice.
  10. 10Pour in the veggie stock and a generous pinch of salt, bring to a simmer and cover with a lid and simmer gently for around 35 minutes.
  11. 11Pour in the veggie stock and a generous pinch of salt, bring to a simmer and cover with a lid and simmer gently for around 35 minutes.
  12. 12Pour in the veggie stock and a generous pinch of salt, bring to a simmer and cover with a lid and simmer gently for around 35 minutes.
  13. 13Remove the lid, test the rice; it should be tender with a little bite.
  14. 14Remove the lid, test the rice; it should be tender with a little bite.
  15. 15Remove the lid, test the rice; it should be tender with a little bite.
  16. 16Stir through the beans and top up with a little more water in needed.
  17. 17Stir through the beans and top up with a little more water in needed.
  18. 18Stir through the beans and top up with a little more water in needed.
  19. 19Stir through the cavolo nero or kale and simmer for another couple mins then remove from the heat.
  20. 20Stir through the cavolo nero or kale and simmer for another couple mins then remove from the heat.
  21. 21Stir through the cavolo nero or kale and simmer for another couple mins then remove from the heat.
  22. 22Stir through the olives, capers and chopped parsley.
  23. 23Stir through the olives, capers and chopped parsley.
  24. 24Stir through the olives, capers and chopped parsley.
  25. 25Taste and season with salt, lemon juice or a little sugar if needed.
  26. 26Taste and season with salt, lemon juice or a little sugar if needed.
  27. 27Taste and season with salt, lemon juice or a little sugar if needed.
  28. 28Whisk together the tahini, maple syrup and a squeeze of lemon.
  29. 29Whisk together the tahini, maple syrup and a squeeze of lemon.
  30. 30Whisk together the tahini, maple syrup and a squeeze of lemon.
  31. 31Add just enough water to loosen it to a drizzly consistency.
  32. 32Add just enough water to loosen it to a drizzly consistency.
  33. 33Add just enough water to loosen it to a drizzly consistency.
  34. 34Season with salt and more lemon juice if needed for the drizzle.
  35. 35Season with salt and more lemon juice if needed for the drizzle.
  36. 36Season with salt and more lemon juice if needed for the drizzle.
  37. 37Ladle the soup into bowls.
  38. 38Ladle the soup into bowls.
  39. 39Ladle the soup into bowls.
  40. 40Drizzle over the tahini maple drizzle, a squeeze of lemon and some parsley leaves to garnish.
  41. 41Drizzle over the tahini maple drizzle, a squeeze of lemon and some parsley leaves to garnish.
  42. 42Drizzle over the tahini maple drizzle, a squeeze of lemon and some parsley leaves to garnish.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp harissa paste
  • 2 tbsp harissa paste
  • 2 tbsp harissa paste
  • 225 g brown rice, or barley or spelt
  • 225 g brown rice, or barley or spelt
  • 225 g brown rice, or barley or spelt
  • 1.5 L veggie stock
  • 1.5 L veggie stock
  • 1.5 L veggie stock
  • 400 g cannellini beans, drained
  • 400 g cannellini beans, drained
  • 400 g cannellini beans, drained
  • 100 g cavolo nero or kale, stems stripped
  • 100 g cavolo nero or kale, stems stripped
  • 100 g cavolo nero or kale, stems stripped
  • 1 Large handful good quality green olives, torn in half
  • 1 Large handful good quality green olives, torn in half
  • 1 Large handful good quality green olives, torn in half
  • 1 Large handful capers
  • 1 Large handful capers
  • 1 Large handful capers
  • 1 Large handful parsley, coarsely chopped or ripped up
  • 1 Large handful parsley, coarsely chopped or ripped up
  • 1 Large handful parsley, coarsely chopped or ripped up
  • 50 g tahini
  • 50 g tahini
  • 50 g tahini
  • 50 g maple syrup
  • 50 g maple syrup
  • 50 g maple syrup
  • Water to loosen to a drizzle
  • Water to loosen to a drizzle
  • Water to loosen to a drizzle
  • Salt and lemon juice to taste
  • Salt and lemon juice to taste
  • Salt and lemon juice to taste

Equipment

large saucepanpotlidwhisk

Tips

  • Add just enough water to loosen the tahini maple drizzle to a drizzly consistency; it might thicken initially but will loosen with more water.
  • Season with salt, lemon juice, or a little sugar if needed to balance the flavors.
Harissa & Olive Brown Rice Soup | Clip Recipe