4-5 Carrots grated or finely chopped. (Or 3 Carrots, 2 Parsnips)
1 Onion finely chopped
6 Cups of broth
1tsp Soy Sauce (optional)
Rosemary or Thyme or Coriander.
Salt and Pepper
1/4 C rice.
Fry onion in butter until soft. Add grated vegetables and rice and broth. Simmer until everything is soft and has thickened. Add seasoning and Soy Sauce. Blitz in the blender until smooth and eat hot or cold!
5 comments:
This looks good...plan to try it..thanks..
Did you use carrots and parsnips or all carrots? mj
I uses carrots only but I bet it would be good with parsnips!
I used a mixture and it was really nice.
Made this soup today....it was tasty. I liked the look of the chopped parsnips and carrots in the broth so served it without blending. Garnished with a smidgen of cream in a squiggle and a good amount of chopped fresh cliantro. As for the broth, used broth that was produced when I made Belizean stewed chicken on the weekend. Good use of the broth...good soup...thanks for the recipe. Mary Jane
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