Description
This Creamy Harissa Broth with Rice is a bold and comforting vegan and gluten-free soup featuring a smooth, spicy base enriched with creamy coconut milk and fluffy rice. Harissa paste adds smoky heat, balanced by garlic, onions, and warm spices, creating a cozy, nourishing dish perfect for a one-bowl lunch or an easy weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons harissa paste (adjust to taste)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup cooked basmati or jasmine rice
- Salt and pepper to taste
- ½ lemon, juiced
- Chopped fresh cilantro or parsley for garnish
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Incorporate Pastes and Spices: Add tomato paste, harissa paste, ground cumin, and smoked paprika. Cook for 2–3 minutes, stirring constantly to develop the flavors.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer.
- Stir in Coconut Milk: Add the full-fat coconut milk, season with salt and pepper, and let the broth simmer gently for 10–15 minutes to meld flavors.
- Add Rice: Stir in the cooked rice and simmer for another 2–3 minutes to heat through.
- Finish with Lemon and Garnish: Add fresh lemon juice, adjust seasoning to taste, then serve hot garnished with chopped cilantro or parsley. Optionally drizzle with olive oil or yogurt for extra creaminess.
Notes
- You can use store-bought or homemade harissa paste based on your preference.
- Add chickpeas, shredded chicken, or sautéed greens to make the soup heartier.
- If you prefer a thinner broth, reduce the amount of rice or add additional vegetable broth.
