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Vegetable soup, spicy

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Ingredients for 4 servings:

  • ½ cup(s) brown rice
  • 1 cup(s) water
  • 1 liter of water
  • ½ tbsp vegetable broth, granulated
  • 60 g ginger, finely weighed
  • 200 g carrot(s), diced
  • 1 handful of celery – green
  • 1 handful of celeriac, diced
  • 2 roots of parsley
  • 2 stalk(s) leeks, sliced
  • 1 tbsp curry, without salt (health food store)
  • 12 grains of pepper, ground
  • 1 tbsp salt, seasoned salt (health food store)
  • 1 tsp cane sugar
  • Salt
  • 500 g tomatoes, quartered
  • possibly sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice. Boil all ingredients in 1 liter of water for about 15 minutes. Purée with an electric hand blender and season with salt. Serve hot with a generous dollop of sour cream, which also helps to counteract the spiciness.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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