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


  • 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


  1. Heat the oil in a large saucepan
  2. Saute the onion until pale coloured
  3. Add the cloves, tomatoes, diced carrots, celery pepper and then the stock
  4. Bring to a boil then reduce to simmering point, cover and cook until the celery and carrots are softened about 20 mins
  5. Add the rice to the soup and simmer a further 10 mins
  6. 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
  7. Season and serve immediately.