Lean Rice Soup with Corn Recipe
Lean spicy soup with red rice, vegetables and corn. The beginning of Lent. Let’s diversify our lean menu. Today I will offer you a soup that will replace meat and fish soups at this time. Healthy, bright, delicious!
Servings
3
Cook Time
40minutes
Servings
3
Cook Time
40minutes
Ingredients
Instructions
  1. We will need a saucepan with a thick bottom, in which we will first stew vegetables, and then immediately cook soup. If there is no such frying pan, you can use a frying pan or a saucepan to stew vegetables, and then a regular frying pan. Pour the oil into a frying pan and put the chopped garlic. Fry it for a minute so that it gives its flavor to the oil, and spread the onion, cut arbitrarily. Gild. Add the ground coriander and cinnamon, mix and put half of the carrots grated on a grater (cut the other half into small cubes, we will add it later). Stir, put the rice and simmer for 5 minutes under the lid on low heat so that the rice is soaked with juice and flavors.
  2. Next is the turn of potatoes and carrots, cut into small cubes. Stir and simmer again under the lid on low heat for 10 minutes. Put the tomato paste, stir and put the corn out of 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 cooks longer than usual. Add salt to taste.
  3. At the very end of cooking, put cherry tomatoes, sweet peas, bay leaf in the pan and pour in another 1 tbsp olive oil. After 3 minutes, remove the soup from the heat and let it brew a little.
  4. The soup is ready for dinner. Pour on plates and, if desired, sprinkle with fresh herbs.
  5. I’m putting dill. Start eating. That’s such a beauty in a plate.
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