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Vegetable soup with rice

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Vegetable soup with rice


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Tempo de preparo

2 hour(s)


4 servings

Flávia Mayrink

  • Ingredients
  • Recipe
  • Potatoes2 unit(s)
  • Carrot1 unit(s)
  • Baroa potato1 unit(s)
  • Aipim/cassava/cassava1 unit(s)
  • Yam1 unit(s)
  • large onion1 unit(s)
  • Bay leaves2 unit(s)
  • Rice1/2 cup
  • Minced garlic3 unit(s)
  • Paprika (any)1/2 tablespoon
  • Dehydrated Parsley1 tablespoon
  • Ginger Powder1 teaspoon
  • Coriander1/2 teaspoon
  • Turmeric Powder1/2 teaspoon
  • Salt and Black Pepper to taste
  1. I make this recipe after I make the vegetable broth (see recipe on my profile). If you make the broth, start this recipe after the vegetables are cooked and the broth is almost completely removed, adding boiled water until all the vegetables are covered (it has to be as soon as it finishes boiling, so as not to interrupt the cooking of the vegetables).
  2. If making just the soup, start by chopping all the vegetables and putting them in a large pot and bringing to a boil. If the water doesn't cover all the vegetables, add more.
  3. When it starts to boil, lower the heat and let it cook for 30 minutes.
  4. Add the rice, garlic and all seasonings (they're optional, if you don't like any, you don't need to add them), and cook until the rice is completely tender, between 30 minutes and 1 hour.

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