Lean spicy soup with red rice, vegetables and corn. The Beginning Of Lent. Let's diversify our Lenten menu. Today I will offer you a soup that will replace meat and fish soups at this time. Useful, bright, delicious!
We will need a pot with a thick bottom, in which we will first stew the vegetables, and then immediately cook the soup. If there is no such pan, you can use a frying pan or saucepan for stewing vegetables, and then-an ordinary pan.
Pour the oil into a pan and spread the chopped garlic. Fry it for a minute, so that it gives its flavor to the oil and spread the onion, cut at random. Gild. Add the ground coriander and cinnamon, mix and spread half the carrots grated on a grater ( cut the other half into a small cube, we will add it later). Stir, spread the rice and simmer for 5 minutes under the lid on a low heat, so that the rice is saturated with juice and flavors.
Next-the turn of potatoes and carrots, cut into a small cube. Stir and again under the lid on a minimum heat simmer for 10 minutes. Put the tomato paste, combine and spread the corn from the jar. Simmer for another 5 minutes. Pour the contents of the pan with boiling water, stir, bring to a boil and cook the soup under the lid until the rice is ready. Red rice is cooked longer than usual. Salt to taste.
At the very end of cooking, put cherry tomatoes, sweet peas, Bay leaves in a pan and pour another 1 tbsp of olive oil. After 3 minutes, remove the soup from the heat and let it stand for a while.
The soup is ready for dinner. Pour on plates and put fresh herbs if desired.
I put the dill. Start eating. Here is such a beauty in a plate.