Brazilian Vegetarian Soup
A popular autumn soup from South America. The cloves provide a little warmth to the taste, for more heat add some chilli!
Serves: 4
Preparation: Preparation time: 15 minutes, Cooking time: 50 minutes
Ingredients
- 2 tbsp Vegetable Oil
- 1-2 white Onions, medium, quartered
- 1/2 tsp Cloves, ground
- 3 Tomatoes, large & ripe
- 1 Carrot, diced
- 50g Celery, chopped
- 1/2 tsp Black Pepper
- 3 Litres Vegetable Stock or water
- 100g small grain Rice eg Carolina
- Seasoning
- 3 Carrots, sliced thinly on the diagonal
- Parsley, flat leaf - 1 pkt or 50g chopped finely
Method
- Heat the oil in a large saucepan
- Saute the onion until pale coloured
- Add the cloves, tomatoes, diced carrots, celery pepper and then the stock
- Bring to a boil then reduce to simmering point, cover and cook until the celery and carrots are softened about 20 mins
- Add the rice to the soup and simmer a further 10 mins
- Add the thinly sliced carrots and parsley, again bring back to the boil and then simmer for about 10 mins or until the rice is tender
- Season and serve immediately.