Ten minutes work: Tomato soup with vegetables and rice

Perfect for the season: A nourishing, satisfying, and delicious meal all in one for those cloudy days announcing the arrival of fall and the end of summer
Yair Feinberg|
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Tomato soup with vegetables and rice
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מרק שף יאיר פיינברג
מרק שף יאיר פיינברג
Tomato soup with vegetables and rice
(Photo: Daniel Lailah)
  • 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
  1. 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.
  2. Add the tomato paste to the pot and continue to sauté for about three minutes, stirring continuously.
  3. Stir in the crushed tomatoes, sugar, salt, and black pepper. Reduce the heat to low and simmer for about five minutes, stirring occasionally.
  4. 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.
  5. 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.
  6. Remove the pot from the heat, stir in the chopped basil leaves, and serve hot.
Enjoy your delicious tomato and rice soup!
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