Harissa & Olive Brown Rice Soup

Name: Harissa & Olive Brown Rice Soup
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 2 tbsp tomato paste; 2 tbsp harissa paste; 225 g brown rice, or barley or spelt; 1.5 L veggie stock; 400 g cannellini beans, drained; 100 g cavolo nero or kale, stems stripped; 1 Large handful good quality green olives, torn in half; 1 Large handful capers; 1 Large handful parsley, coarsely chopped or ripped up; 50 g tahini; 50 g maple syrup; Water to loosen to a drizzle; Salt and lemon juice to taste

35m

Serves 4

instagram.com

Harissa & Olive Brown Rice Soup

instagram.com

35m

Serves 4

Directions

1Heat the olive oil in a large saucepan or pot over a medium heat until hot.
2Add the tomato paste and harissa and cook for a couple of minutes until very fragrant and slightly carmelised.
3Add the rice and cook for a couple of minutes to toast it and coat the rice.
4Pour 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.
5Remove the lid, test the rice; it should be tender with a little bite.
6Stir through the beans and top up with a little more water in needed.
7Stir through the cavolo nero or kale and simmer for another couple mins then remove from the heat.
8Stir through the olives, capers and chopped parsley.
9Taste and season with salt, lemon juice or a little sugar if needed.
10Whisk together the tahini, maple syrup and a squeeze of lemon.
11Add just enough water to loosen it to a drizzly consistency.
12Season with salt and more lemon juice if needed for the drizzle.
13Ladle the soup into bowls.
14Drizzle over the tahini maple drizzle, a squeeze of lemon and some parsley leaves to garnish.

Ingredients

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

35m

Serves 4

instagram.com

Harissa & Olive Brown Rice Soup

instagram.com

35m

Serves 4

Directions

1Heat the olive oil in a large saucepan or pot over a medium heat until hot.
2Add the tomato paste and harissa and cook for a couple of minutes until very fragrant and slightly carmelised.
3Add the rice and cook for a couple of minutes to toast it and coat the rice.
4Pour 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.
5Remove the lid, test the rice; it should be tender with a little bite.
6Stir through the beans and top up with a little more water in needed.
7Stir through the cavolo nero or kale and simmer for another couple mins then remove from the heat.
8Stir through the olives, capers and chopped parsley.
9Taste and season with salt, lemon juice or a little sugar if needed.
10Whisk together the tahini, maple syrup and a squeeze of lemon.
11Add just enough water to loosen it to a drizzly consistency.
12Season with salt and more lemon juice if needed for the drizzle.
13Ladle the soup into bowls.
14Drizzle over the tahini maple drizzle, a squeeze of lemon and some parsley leaves to garnish.

Ingredients

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