Summary

Ingredients

• 1 tablespoon coconut oil
• 0.33 cup rice (pressure cooker rice)
• 1 cup soup noodles (e.g. mussels)
• 2 cup / s soup vegetables, frozen
• 1 teaspoon, heaped curry powder
• 0.5 teaspoon ½ turmeric powder
• 5 cup vegetable stock, instant
• 2 tablespoon tomato paste
• 1 clove garlic, finely chopped
• 1 pinch chilli flakes
• Salt and pepper, black

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Instructions

1. The cup content is approx. 200 ml.
2. Boil the washed rice in about 1.5 liters of salted water for 5 minutes, add the pasta, bring to the boil again and continue to cook for 8 minutes. Drain the pasta and rice through a metal sieve and return to the saucepan.
3. In the meantime, heat the coconut oil in a pan at medium temperature, stir in the curry and turmeric and sauté briefly. Deglaze with 3 cups of vegetable stock and bring to the boil. Add the frozen soup vegetables and simmer over low heat for 10 minutes. Add 2 cups of vegetable stock, the chopped garlic and the tomato paste, stir and add everything to the rice and noodle mixture in the saucepan. Heat briefly and season well with chilli, black pepper from the mill and salt and possibly a little more vegetable stock powder. Serve immediately.
4. I always make this soup thumbs up, but now I`ve tried to find out the exact amounts. As stated here, I prepared it today. A little more or less vegetable broth does no harm, you can try it yourself.
5. This dish keeps the warmth in the body for a long time, is good when a cold is on the horizon.