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Tomato soup with vegetables and rice
Ingredients:
- 1/3 cup of olive oil
- 200 grams of peeled and diced white onion (about 1 cm cubes)
- 120 grams of peeled and diced carrots (about 1 cm cubes)
- 30 grams of American celery stalks, thinly sliced
- 100 grams of diced bell peppers (about 1 cm cubes)
- 30 grams of celery root, peeled and diced (about 1 cm cubes)
- 30 grams of parsley root, peeled and diced (about 1 cm cubes)
- 2 cloves of garlic, finely sliced
- 1 teaspoon of fresh thyme leaves, finely chopped
- 130 grams of tomato paste
- 800 grams of crushed tomatoes
- 2 tablespoons of sugar
- 4 teaspoons of salt
- A pinch of black pepper
- 2.2 liters of cold water
- 1 teaspoon of ground cumin
- 1/2 cup of Persian rice
- 10 grams of basil leaves, chopped
Instructions:
- Heat olive oil in a pot over medium heat. Add the onions, carrots, celery, bell peppers, celery root, parsley root, garlic, and thyme. Sauté lightly for a few minutes.
- Add the tomato paste to the pot and continue to sauté for about three minutes, stirring continuously.
- Stir in the crushed tomatoes, sugar, salt, and black pepper. Reduce the heat to low and simmer for about five minutes, stirring occasionally.
- Add the cold water and ground cumin to the pot. Increase the heat to high, and bring the mixture to a boil. Once it boils, reduce the heat to low, partially cover the pot with a lid, and simmer for about half an hour.
- Add the Persian rice to the pot, cover it entirely with the sauce, and continue to simmer for another half an hour. Stir every ten minutes.
- Remove the pot from the heat, stir in the chopped basil leaves, and serve hot.
Enjoy your delicious tomato and rice soup!