Red Pepper Cream Soup with Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- salt
- 50 g rice (lon rain)
- 1 small onion (s)
- 1 potato (s), floury cooking
- 1 large red pepper (s), approx. 300 g
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 375 ml vegetable stock
- 2 tablespoon sour cream
- pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Bring 1/4 l of lightly salted water to the boil in a saucepan and cook the rice in it until al dente for about 20 minutes.
- In the meantime, peel the onion and cut into fine cubes. Peel the potato and cut into 1 cm cubes. Quarter, clean and wash the pepper. Cut the quarters into small cubes.
- Heat the olive oil, the onion. Add the potato and pepper cubes and sauté for 3 minutes while stirring. Mix the tomato paste with the vegetables and sauté briefly. Pour in the vegetable stock and bring to the boil. Cook the vegetables in a closed saucepan over medium heat for 15 minutes.
- Remove 2 tablespoons of the vegetables and set aside. Finely puree the remaining vegetables with the broth and strain them through a sieve. Bring the soup to the boil again, stir in the sour cream and simmer for another 5 minutes. Season to taste with salt, pepper and paprika powder.
- Drain the rice, drain briefly and stir into the soup. Divide between two preheated plates and place the vegetables that have been set aside on top.
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