You must know by now how much of a fan I am when it comes to Mid Eastern spices. Harissa gives this soup such a hot and spciy kick, you will love it.
Tomatoes in season are my absolute faovorite veggies in the world. Ripe, sweet and oven baked or used in soups and salads. This Harissa-Tomato-Soup has brown rice in it, which gives you something to chew on, which I totally love because usually soups are served with bread and I just wanted to create a soup where bread is not necessary.
But you are sure free to dip bread in it and enjoy it that way too.
- 1kg ripe medium cherry tomatoes, washed
- 500ml vegetable stock
- 2 cloves garlic, crushed
- 1 tsp harissa paste
- 1 tbsp tumeric
- 1 tsp cinnamon
- 1 tsp ground coriander
- 1 tsp maple syrup or agave
- 250g brown rice
- bunch of fresh parsley or coriander
- 3 tbsp olive oil
- salt and pepper to taste
- Step 1 In a medium pot heat up olive oil on high heat and add garlic, harissa paste, all other spices and brown rice. Fry for a minute and add washed tomatoes. Keep stiring for another 2 minutes with a a spoon, so nothing gets burned.
- Step 2 When the tomatoes start breaking, add vegetable stock and put lid on the pot.
- Step 3 Cook on high heat for 10 minutes, then reduce heat and let simmer for another 20 minutes.
- Step 4 Stir through from time to time.
- Step 5 Let cool 15-20 minutes and add parsley on top. Enjoy.