Rice & vegetable soup
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 4 People
Ingredients
  • 2 Tablespoons extra virgin olive oil
  • 1 Garlic clove, peeled and thinly chopped
  • 1 Onion, peeled and finely chopped
  • 3 Medium carrots, peeled and diced
  • 1 Red bell pepper, cored and diced
  • 5 Ripe tomatoes, finely chopped
  • 1 Teaspoon sea salt (or salt to taste)
  • 1 ½ Litre (3 pints or 4 ½ cups) water
  • 1 Broccoli head, the florets sliced into smaller pieces
  • 200g (1 cup) Bomba rice (Arborio rice will do if you cannot find this variety of paella rice from Valencia)
  • 4 Teaspoons freshly squeezed lemon juice (one teaspoon per portion)
  • Freshly ground black pepper
Instructions
  1. Have the ingredients well washed and prepared as indicated in the ingredients description.
  2. Heat the olive oil in a large saucepan over medium heat. Add the garlic and sauté for 1 minute until lightly golden. Add then the onion, the carrots, the red pepper and a pinch of salt and sauté for 2 more minutes until only lightly golden.
  3. Reduce heat to low. Add the tomatoes and the rice and stir. Add the broccoli florets, cover with cold water and leave to cook at a medium-low heat, for about 10 minutes until the rice is done, preferably al dente. Add a tablespoon salt (or salt to taste) and stir.
  4. Remove from the heat and serve hot with the freshly squeezed lemon juice and freshly ground black pepper to taste.
Notes
If you have vegetable stock available, you could enrich your soup using it instead of water. But with the amount of vegetables in this soup, even if you use water it will be very tasty.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/rice-vegetable-soup/