TOMATO SOUP WITH RICE

2020-08-02 16:35:31

The tomato soup, very popular in Poland, tastes well with rice, different types of pasta and potatoes as well and probably everyone likes it. At first glance, maybe a little bit ordinary and banal, but it's not a big deal to make it out of the ordinary and a bit more exquisite. All you need to transform an ordinary tomato soup into a unique cream of tomato soup with a refreshing lemon-ginger twist are only a few minor culinary tricks.

ingredients

for 4-5 people

Creamy tomato soup

8 carrots (330 g)
130 g of celeriac
2 jars of chickpeas (500 g after draining, leave 140 g for the topping)
680 g tomato passata
2 small onions
3 cloves of garlic
1/2 chili pepper
a handful of fresh lovage
a handful of fresh oregano
1 teaspoon salt
1/2 teaspoon herbal pepper
1/2 teaspoon thyme
rapeseed oil for frying
2 tablespoons soy sauce (optional)
800 ml water

Chickpea topping

140 g chickpeas
2 cm fresh ginger
1 clove of garlic
1/2 chili pepper
a good pinch of salt
1 teaspoon sweet ground pepper
grated peel of one lemon
1 tablespoon soy sauce (optional)
2 tablespoons of olive oil

120 g whole grain basmati rice
fresh coriander to serve (alternatively parsley or any other greens you like)

recipe

Let's start first with preparing the topping:

Set the oven to 180 degrees. Rinse the chickpeas (measure 140 g for the topping) and add to it: ginger grated with a small hole grater, pressed garlic, grated lemon peel, chopped chili pepper, sweet ground pepper, salt and soy sauce (optional). Stir everything thoroughly, place in a small ovenproof dish and put in the oven. After ten minutes, stir the chickpeas with a wooden spoon and bake for another 5-10 minutes. Then remove from the oven and add some olive oil (optional).*

In the meantime rinse and cook the rice according to package instructions.

Peel and wash the carrots and celeriac, cut them into pieces and put in a pot, then salt and pour water over them. Add also rinsed lovage and cook for about 25 minutes.

Peel, wash and chop the onions and garlic. Heat oil in a pan, add the onion, garlic and the remaining chopped half of the chili pepper. Then fry lightly.

Add the chickpeas and tomato passata to the pot with vegetables and bring them to the boil. Season with salt if necessary or soy sauce, with pepper and thyme, as well as fresh oregano. Add also the fried vegetables and cook at a low heat for about 15 minutes.

Blend the tomato soup into a smooth cream. Serve with rice, roasted or fried chickpeas and fresh coriander.

* You can roast the chickpea topping without oil in the oven or fry in a pan with oil. The second option takes less time, but the first one is healthier.