Today I'm back with another tomato soup recipe, this time a different one. The variations of this soup are endless. Basically you can use whatever you have at home as everything goes well with it.
This is a very simple version, with just a few ingredients.
- 2 big carrots,
- 1 parsley root,
- 1 yellow onion,
- 1 red onion,
- 1 clove garlic,
- 100 g rice,
- 1L tomato juice,
- 2 - 3 tbsp olive oil,
- pepper (optional).
Heat the oil in a pen, add the chopped carrots.
Add the rest of the ingredients, like rice, onion, garlic, parsley root, salt, pepper.
Add water to cover, cover with a lid and cook till everything is tender. Make sure you don't add too much water as there's also the tomato juice to add.
When everything is tender, add the tomato juice, cook for another 10 or so minutes and it's done. Season with salt and pepper if needed.
I'm using my own homemade tomato juice made of homegrown tomatoes but if you don't have any, you can use canned tomatoes, whole tomatoes and cook them, or the other option is canned tomato juice. Both are fine.
This is my entry to #fruitsandveggiesmonday hosted by my lovely friends Lena, aka @lenasveganliving and Katie, aka @plantstoplanks. Also a big thank you to Barbara, the lovely @barbara-orenya for supporting the challenge with nice words and with her lovely drawings.