Olive, harissa and brown rice soup

  Harissa & Olive Brown Rice Soup

Serves 3-4 | 10-15g fibre per serving

Ingredients

For the soup 2 tbsp olive oil

2 tosp tomato paste

2 tbsp harissa paste

225g brown rice, or barley or spelt

1.5L veggie stock

400g cannellini beans, drained

100g cavolo nero or kale, stems stripped Large handful good quality green olives, torn in half Large handful capers

Large handful parsley, coarsely chopped or ripped up

For the tahini maple drizzle

50g tahini

50g maple syrup

Water to loosen to a drizzle Salt and lemon juice to taste

Method

Simmer soup | Heat the olive oil in a large saucepan or pot over a medium heat until hot | Add the tomato paste and harissa and cook for a couple of minutes until very fragrant and slightly carmelised | Add the rice and cook for a couple of minutes to toast it and coat the rice | Pour 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

Finish soup | Remove the lid, test the rice, it should be tender with a little bite | Stir through the beans and top up with a little more water in needed | Stir through the cavolo nero or kale and simmer for another couple mins then remove from the heat, stir through the olives, capers and chopped parsley | Taste and season with salt, lemon juice or a little sugar if needed

Make the tahini maple drizzle | Whisk together the tahini, maple syrup and a squeeze of lemon | Add just enough water to loosen it to a drizzly consistency | Initially this mixture might thicken, but just add a little water at a time and it will loosen | Season with salt and more lemon juice if needed

Serve | Ladle the soup into bowls | Drizzle over the tahini maple drizzle, a squeeze of lemon and some parsley leaves to garnish