Vegetable and Rice Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
6 h.
Preparation
Ingredients
for
6
- Ingredients
- 1 large onion (chopped)
- 2 garlic cloves
- 2 Tbsps Oil
- 5 large carrots (peeled and cut into chunks)
- 1.333 cups Red lentils (rinsed)
- 3 cups Pumpkin (peeled deseeded and cut into chunks)
- 1 tsp salt
- ¼ tsp freshly grated Nutmeg
- ¼ tsp peppers
- 5 cups vegetable stock
- ½ cup white Long grain rice
- 4 large Tomatoes (roughly chopped)
Product recommendation
Normal Cooking: Follow the recipe from step 2, using a large deep pan, to the end of step 4, adding the rice with the spices, etc. Bring to a boil, then simmer for 40-50 minutes until the vegetables are tender. Follow the recipe from step 6 and reheat in the pan.
Preparation
Kitchen utensils
1 Salad spinner, 1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Mortar (alternativ: Blitzhacker), 1 Tablespoon
Preparation steps
1.
Preheat the slow cooker if necessary – see manufacturer’s instructions.
2.
Heat the oil in a large frying pan (skillet) and add the onion and garlic. Cook until softened.
3.
Add the carrots, lentils and pumpkin and stir.
4.
Transfer to the slow cooker pot and add the spices, salt, pepper and stock.
5.
Cover and cook on low for 5-6 hours until the vegetables are tender.
6.
Add the rice and tomatoes for the last 30 minutes of cooking time.
7.
Cool slightly and blend in a blender or process in a food processor until smooth. You can leave out some of the chunky carrots, lentils, pumpkin, rice and tomatoes for more texture if you wish. Return to the slow cooker to keep warm.
8.
Ladle into bowls and garnish with croutons and mint leaves.
