Print Recipe
 Soup with Rice and Curry Vegetables Recipe
I continue to make healthy soups during this time period. Beautiful, simple and very delicious. Today I will offer you a soup of frozen vegetables, which of course is still almost everyone who has prepared them. Chicken broth soup, spicy, with rice, with a rich taste and warming. Thanks to the spices: curry; Basil; marjoram, it is suitable for raising your immunity.
Course First Course Dishes
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
For chicken broth:
  • 1500 ml Water
  • 350 gram Chicken any parts of chicken that you use for soups and broths
  • 1 piece Onion in the husk
For soup:
Course First Course Dishes
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
For chicken broth:
  • 1500 ml Water
  • 350 gram Chicken any parts of chicken that you use for soups and broths
  • 1 piece Onion in the husk
For soup:
Instructions
  1. The soup can be cooked in any broth: vegetable, chicken, beef, or pork. The broth can be cooked in advance and you will save cooking time. For the broth, I will take today parts from a whole chicken, which I usually leave after cutting it for soups and broths, and this is the back, the wings. When cooking broth for soup, I add to it a whole onion in the husk, from it the color of the broth becomes Golden. Not salting. Remove the chicken and onion from the broth, strain it, pour 1, 2 liters into a pan, bring to a boil and spread a handful of rice. I usually use brown rice, but I did not have it and took the Kuban round. Cook the rice in the broth until ready, do not salt. In parallel in a saucepan with a thick bottom, I'll put out the vegetables and then cook the soup. You can stew the vegetables in any deep pan or saucepan, and then put them in a pan with the broth and rice. I put the frozen vegetables in a colander, poured cold water over them, and let it drain. I poured olive oil, warmed it and put 2 cloves of garlic, crushed with the flat side of a knife. Fry the garlic for a minute, so that it gives the flavor to the oil. It can be removed, I'll do it later. Next, we send finely chopped onions. Fry it until soft just a little.
    The soup can be cooked in any broth: vegetable, chicken, beef, or pork. The broth can be cooked in advance and you will save cooking time. For the broth, I will take today parts from a whole chicken, which I usually leave after cutting it for soups and broths, and this is the back, the wings. When cooking broth for soup, I add to it a whole onion in the husk, from it the color of the broth becomes Golden. Not salting. Remove the chicken and onion from the broth, strain it, pour 1, 2 liters into a pan, bring to a boil and spread a handful of rice. I usually use brown rice, but I did not have it and took the Kuban round. Cook the rice in the broth until ready, do not salt. In parallel in a saucepan with a thick bottom, I'll put out the vegetables and then cook the soup. You can stew the vegetables in any deep pan or saucepan, and then put them in a pan with the broth and rice. I put the frozen vegetables in a colander, poured cold water over them, and let it drain. I poured olive oil, warmed it and put 2 cloves of garlic, crushed with the flat side of a knife. Fry the garlic for a minute, so that it gives the flavor to the oil. It can be removed, I'll do it later. Next, we send finely chopped onions. Fry it until soft just a little.
  2. Now it's the vegetables turn. The water runs off them well. We send the vegetables in a saucepan to the onion. On a high heat, evaporate the liquid, then reduce the heat to a minimum on the stove, cover with a lid and simmer until fully cooked. This is very fast. Spread the spices to the vegetables: curry; marjoram; Basil, mix. If you do not like any spices, do not put, of course, except curry, and then it will be a completely different soup. Vegetables for a couple of minutes will be saturated with the aromas of spices, add Krasnodar sauce. The sauce can be replaced with tomato paste. Stir.
    Now it's the vegetables turn. The water runs off them well. We send the vegetables in a saucepan to the onion. On a high heat, evaporate the liquid, then reduce the heat to a minimum on the stove, cover with a lid and simmer until fully cooked. This is very fast. Spread the spices to the vegetables: curry; marjoram; Basil, mix. If you do not like any spices, do not put, of course, except curry, and then it will be a completely different soup. Vegetables for a couple of minutes will be saturated with the aromas of spices, add Krasnodar sauce. The sauce can be replaced with tomato paste. Stir.
  3. Filled the pot with rice broth. Stirred, brought to a boil. We have everything ready and rice, and vegetables, salt to taste. Put allspice, Bay leaf, cook for another 2 minutes. Pour another spoonful of olive (sunflower) oil and remove from the stove.
    Filled the pot with rice broth. Stirred, brought to a boil. We have everything ready and rice, and vegetables, salt to taste. Put allspice, Bay leaf, cook for another 2 minutes. Pour another spoonful of olive (sunflower) oil and remove from the stove.
  4. Serve this beautiful and flavorful soup for dinner. Pour a plate, put it disassembled on the fiber chicken meat, of course, fresh herbs.
    Serve this beautiful and flavorful soup for dinner. Pour a plate, put it disassembled on the fiber chicken meat, of course, fresh herbs.
  5. Eat! A very useful soup!
    Eat! A very useful soup!
0 0 votes
Article Rating
       

Related posts:

Pea Curry Soup with Ginger Recipe Chickpea-Curry Puree Soup Recipe Chicken Soup with Rice and Vegetables Recipe Zucchini and Curry Soup Recipe Fish Soup with Curry Recipe Spicy Curry with Turkey and Autumn Vegetables Recipe Lean Rice Soup with Corn Recipe Chicken Soup with Beetroot and Rice Recipe Rice Soup with Vegetables Recipe Lenten Potato Soup with Rice Recipe Chicken Soup with Young Vegetables Recipe Rice Soup with Lamb and Daikon Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments