Tunisian Vegetable Soup with Harissa (Chorba bil Khodra)
This Tunisian vegetable soup with harissa, called 'Chorba bil Khodra', is pure comfort. In Tunisia, every family has their own version, but it always features seasonal vegetables and that touch of harissa that awakens the taste buds. Tunisian cuisine differs from Moroccan in its generous use of chili and harissa, as well as spices like cumin and caraway – it's spicier and less sweet. With this recipe, you'll discover the essence of Tunisian gastronomy: simple, generous, and fragrant. Perfect for a light dinner or to warm up in winter, you'll love its comforting simplicity.
Ingredients
- onion1 large
- garlic cloves3
- carrots2
- potatoes2
- zucchini1
- celery stalk1
- tomato paste2 tbsp
- harissa1 tsp (or more to taste)
- ground cumin1 tsp
- salt1 pinch
- black pepper1 pinch
- olive oil2 tbsp
- fresh cilantroa few sprigs
- vegetable broth1 liter
Instructions
- 1
Peel and dice all vegetables into small cubes. Finely chop the onion and garlic.
- 2
In a large pot, heat the olive oil. Sauté the onion and garlic for 2 minutes until translucent.
- 3
Add the tomato paste, harissa, and cumin. Stir well and cook for 1 minute to release the flavors.
- 4
Pour in the vegetable broth and add all the diced vegetables. Season with salt and pepper, and bring to a boil.
- 5
Reduce the heat, cover, and simmer for 25 minutes over low heat until the vegetables are tender.
- 6
Serve hot, garnished with fresh chopped cilantro. Accompany with crusty bread if desired.
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