Harissa & Olive Brown Rice Soup

Simmer soup

1. Heat the olive oil in a large saucepan or pot over a medium heat until hot
2. Add the tomato paste and harissa and cook for a couple of minutes until very fragrant and slightly caramelised
3. Add the rice and cook for a couple of minutes to toast it and coat the grains
4. Pour in the vegetable stock with a generous pinch of salt
5. Bring to a simmer, cover with a lid and simmer gently for around 35 minutes

Finish soup

1. Remove the lid and test the rice, it should be tender with a little bite
2. Top up with a little more water if needed
3. Stir through the cavolo nero or kale and simmer for another couple of minutes
4. Remove from the heat and stir through the olives, capers and parsley
5. Taste and season with salt, lemon juice or a pinch of sugar if needed

Make the tahini maple drizzle

1. Whisk together the tahini, maple syrup and a squeeze of lemon
2. Add water a little at a time to loosen to a drizzly consistency
3. Initially the mixture might thicken but just add a little water at a time and it will loosen
4. Season with salt and more lemon juice if needed

Serve

1. Ladle the soup into bowls
2. Drizzle over the tahini maple sauce
3. Finish with a squeeze of lemon and extra parsley