Tomato, Rice and Ginger Cream Soup

Informations supplémentaires

35 min. | 565 kcal | easy | Spicy, Vegetarian, Needs a blender, Family | Printable version

1. Setup Preheat the oven to 400°F. Cut the pepper, carrot and onion into pieces. Peel and cut the ginger into pieces. Cut the bread into small cubes. Separate the cilantro leaves.

2. Cook the rice Bring a saucepan with 310 ^2P | 430 ^3P ml of water to a boil. Pour in the rice, cover and cook for 10-12 minutes over low heat until the rice is cooked.

3. Start the soup Heat a drizzle of oil in a large saucepan over medium-high heat. Cook the tomatoes, carrot, bell pepper, onion and ginger for 6-7 minutes. Add salt and pepper.

4. Add the broth Add the broth cube and 3 ^2P | 5 ^3P cups of water and bring to a boil. Reduce the heat to medium and simmer for 18-20 minutes. After the cooking time is done, add the cream. Use a mixer or stick blender to blend the soup until smooth. Adjust the salt and pepper to taste.

5. Cook the croutons In a bowl, mix the bread cubes with the spices, a drizzle of oil, salt and pepper. Spread on a baking sheet covered with baking paper. Bake in the oven 10-12 minutes until browned.

6. Plate your dish Add the rice to the soup. Serve the soup and garnish with the croutons and cilantro. Bon appétit!

250gCherry Tomatoes

2unitCarrot(s)

1unitCiabatta Bread

0.5unitYellow Onion(s)

1unitVegetable Broth Cube(s)

1unitPepper(s)

60mlCream 18%

1unitGinger

1unitCilantro

4gSpice Mix (Curry Powder,Onion Powder,,)

140gBasmati Rice

What you need pot, bowl, sheet pan, mixer

565 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 74g

25%

fat 7g

11%

cholesterol 19mg

fiber 7g

28%

protein 12g

saturated 4g

20%

sodium 956mg

40%

sugar 12g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg