Vegetarian Kharcho Spicy Georgian Soup

Experience the bold and aromatic flavors of traditional Georgian cuisine with this Vegetarian Kharcho Spicy Georgian Soup—a plant-based take on an iconic dish. This hearty soup is brimming with robust ingredients like crushed tomatoes, medium-grain rice, and ground walnuts, creating a creamy and satisfying texture. Fragrant spices such as coriander, fenugreek, and dried dill infuse the broth with authentic Georgian flair, while chili flakes provide a gentle kick of heat. Fresh cilantro adds brightness and depth, perfectly complementing the savory base. Ready in just over an hour, this nourishing soup is perfect for cozy dinners or entertaining guests, offering a delightful balance of wholesome vegetables and warming spices. Whether you’re exploring global cuisine or simply seeking a spicy vegetarian option, this Kharcho recipe will impress every palate. Ideal for vegans and vegetarians, it’s a flavorful adventure in every bowl!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 pieces Garlic cloves
• 1 medium Carrot
• 2 pieces Celery stalk
• 2 tablespoons Tomato paste
• 400 grams Crushed tomatoes
• 6 cups Vegetable broth
• 1 cup Rice (preferably medium-grain)
• 0.75 cup Walnuts
• 1 teaspoon Ground coriander
• 1 teaspoon Ground fenugreek
• 1 teaspoon Dried dill
• 2 pieces Bay leaves
• 0.5 teaspoon Chili flakes
• 0.5 cup Fresh cilantro
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Finely chop the onion, garlic, carrot, and celery. Add them to the pot and sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

Step 4

Add the crushed tomatoes, vegetable broth, and rice to the pot. Bring the mixture to a gentle boil.

Step 5

Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.

Step 6

While the soup simmers, grind the walnuts into a coarse meal using a food processor or mortar and pestle.

Step 7

Add the ground walnuts, ground coriander, fenugreek, dried dill, bay leaves, chili flakes, salt, and black pepper to the soup. Stir well to combine.

Step 8

Simmer the soup for another 15-20 minutes or until the rice is tender and the flavors are well developed. Stir occasionally.

Step 9

Finely chop the fresh cilantro and stir it into the soup just before serving, reserving a bit for garnish.

Step 10

Taste and adjust the seasoning with additional salt or chili flakes, if necessary.

Step 11

Serve the hot Vegetarian Kharcho soup in bowls, garnished with the reserved cilantro.

Nutrition Facts

Serving size	(2483.0g)

Amount per serving	% Daily Value*
Calories	1882.9

Total Fat 101.6g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 49.4g
Cholesterol 0mg	0%
Sodium 7067.7mg	0%
Total Carbohydrate 210.8g	0%
Dietary Fiber 38.5g	0%
Total Sugars 48.8g
Protein 53.7g	0%

Vitamin D 0IU	0%
Calcium 535.3mg	0%
Iron 16.9mg	0%
Potassium 4925.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 10.9%

Carbs: 42.7%