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Recipe by Mirel Freylich

Red Rice Soup

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Red Rice Soup
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar - Vegan - Low Fat

Traditional soup, extraordinary taste.

Ingredients

Red Rice Soup

  • 2 tablespoons oil

  • 1 large onion, chopped

  • 5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic

  • 2 zucchini, peeled and chopped

  • 10 medium plum tomatoes, peeled and chunked, or 42 ounces canned Tuscanini Tomatoes (1 and 1/2 cans)

  • 1 red bell pepper, chopped

  • 6 cups water

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1/2 cup rice

Directions

1.

In a pot over medium-low heat, sauté onion, garlic, and zucchini in oil for 10 minutes. Add tomatoes and pepper and sauté for another 10 minutes. Add remaining ingredients except rice and cook for 20 minutes. Blend with an immersion blender until smooth.

2.

Add rice and cook for 10 minutes, stirring occasionally. Turn off flame, cover pot, and allow to sit for 15 minutes.

3.

Stir and serve.

Notes:

To easily remove the peel of the pepper: Deseed and chunk the pepper and spray with oil. Bake at 400 degrees Fahrenheit for 20 minutes. Remove from oven and cover tightly. Allow to sit for 10 minutes covered. The peel should slide off easily, and you can then add it to the pot just prior to blending.

About

Photography and Styling by Faigy Murray www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

blended soup break fast budget friendly Mirel Freylich squash tomatoes vegetable soup zucchinis
Red Rice Soup

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Y T
Y T
6 months ago

Does this recipe freeze well?

0
Avigael Levi
Avigael Levi
Admin
Reply to  Y T
6 months ago

Should freeze well up to three months. You might need to add a little water after defrosting.

0
wpdiscuz   wpDiscuz

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