Tomato and carrot soup

Name: Tomato and carrot soup
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 200 g Carrots; 1 Potato; 3 Tomatoes; 1 TEASPOON Olive oil; 7-10 Tbsp Pepper; 3/8 l Vegetable broth (instant); 1 Spring onion; 7-10 Tbsp a few drops of balsamic vinegar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
200 g Carrots
1 Potato
3 Tomatoes
1 TEASPOON Olive oil
7-10 Tbsp Pepper
3/8 l Vegetable broth (instant)
1 Spring onion
7-10 Tbsp a few drops of balsamic vinegar

Directions

1
Put rice in boiling salted water and let it swell for about 20 minutes. Meanwhile peel and wash the carrots and potatoes and cut them into small pieces. Wash the tomatoes, cut 2 pieces into slices. Heat olive oil. Brown carrots, potatoes and tomato slices in it. Season with salt and pepper. Fill up with broth and cook covered for about 20 minutes.
2
In the meantime cut the rest of the tomato into quarters and remove seeds. Cut the flesh into small cubes. Clean and wash the spring onion and cut into fine rings. Puree the soup with the chopping stick. Season to taste with salt, pepper and vinegar. Add tomato cubes, spring onion rings and rice and serve