Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the onion, carrots, celery, and red bell pepper, and cook for 6-8 minutes until softened.
- Stir in the garlic and chopped chili pepper and cook for 1 minute until fragrant.
- Add the diced tomatoes, tomato paste, smoked paprika, coriander, cumin, bay leaf, salt, and black pepper. Stir well.
- Pour in the vegetable broth and bring the soup to a gentle boil.
- Stir in the rice and reduce the heat to a simmer.
- Cook for 25-30 minutes, or until the rice is tender.
- Remove the bay leaf and stir in the lemon juice.
- Add the fresh parsley and cilantro, stirring until combined.
- Ladle into bowls and serve hot with crusty bread.
Nutrition
Notes
• Traditional Kharcho often includes walnuts; stir in 1/4 cup finely ground walnuts for extra richness if desired.
• Adjust the amount of chili pepper to suit your preferred spice level.
• Brown rice can be substituted, but it will require additional cooking time.
• Serve with fresh bread or a side salad for a complete vegetarian meal.
• Adjust the amount of chili pepper to suit your preferred spice level.
• Brown rice can be substituted, but it will require additional cooking time.
• Serve with fresh bread or a side salad for a complete vegetarian meal.