This soup is proof that you can get a full flavour without stock. The secret is frying the vegetables in oil first: boiled vegetables give nothing to the liquid, fried ones do. The rice breaks down as it cooks and thickens the soup.
Ingredients
For the soup
For the top
Method
-
Fry the vegetables
Cook the onion, carrot and potato in olive oil for 6 minutes. The edges should take a little colour.
-
Add the tomato
Add the grated tomato and cook for 4 minutes until it takes its liquid back up.
-
Add the rice and water
Add the rice and the hot water and boil for 15 minutes.
-
Add the courgette
Add the diced courgette and cook for 5 minutes more; put in earlier it falls apart.
-
Finish
Add the salt. Serve with parsley and lemon.
Tips
- Do not skip frying the vegetables; the entire flavour of the soup is made at that step.
- If you are making it for a child, blend it and the pieces of vegetable disappear.
- Rice keeps swelling and drinking the soup. If it is for the next day, use an extra cup of water.
Nutrition
150
kcal
4 g
Protein
6 g
Fat
22 g
Carbs
5 g
Sugar
3 g
Fibre
Values are per serving and approximate.