Brown Rice Vegetable Soup
The weather being chilly and wet, I've been making soups, casseroles, breads for dinners. Soups are a good way for me to use up leftover barley or quinoa or rice , along with a favorite combination of vegetables and spices.
Thai soup spices is my default flavoring, but, this recipe has a tomato base with a small amount of evaporated milk for creaminess. We had harvested the last of cherry tomatoes from the home garden a while back.
And now that cold has set in, we harvested the green tomatoes as well, which probably wouldn't turn ripe red anymore...
Ingredients
Vegetables: baby corn, snap peas, bell peppers, onions, cherry tomatoes, carrots, lima beans
1½ to 2 cups cooked brown rice
6-8 cups water or vegetable stock
2 Tbsp lemon juice
¼ to ½ cup evaporated milk (optional)
½ medium onion finely diced
2 Tbsp tomato paste
2 Tbsp sambal oelek
2 Tbsp minced garlic
1 Tbsp brown sugar (more if preferred)
2 Tbsp canola oil
salt to taste
Preparation
- Heat the oil in a pan, add the onions, garlic and tomato paste, stir and cook till onions are translucent and tomato paste turns darker and aromatic, then add sambal oelek and brown sugar
- Add the vegetables, stock, brown rice, some salt, stir well, cover and allow to simmer till it all comes together
- Stir in the lemon juice, taste and adjust flavors if preferred; off-heat stir in the evaporated milk for a creamier texture
Labels: brown rice, garden2010, home garden vegetables, home-garden, quinoa, soup, tomatoes, vegetarian
2 Comments:
At 11:39 AM, Priya Suresh said…
Wat a complete, filling and hearty soup..
At 7:12 PM, Akila said…
wow different and delicious soup...
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