John Myers
Ingredients for 2 servings:
- 500 ml tomato(s), pureed
- ½ small onion(s)
- 2 tsp, heaped vegetable broth, instant, slightly heaped
- 100 ml water
- 1 tbsp marjoram, shredded
- 2 tbsp oil
- pepper
- 20 g rice
- Water (salt water)
- possibly crème fraîche
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Cook the rice in salted water according to the package instructions. Finely chop the onion, while slowly heating the oil in a saucepan (careful: don’t let the oil get too hot!). Sauté the onion in the oil over medium heat until translucent, but do not allow it to brown. Reduce the heat to low and then add the passata and water. Season the soup with the stock powder and marjoram, and season with pepper. Cover and simmer for about 5 minutes. Then add the (drained) rice, stir, and simmer for another 5 minutes with the lid closed. If desired, refine the soup with a spoonful of crème fraîche. White bread goes very well with the soup.
Facebook Comments