Tomato soup with mushrooms and rice (vegan)

Name: Tomato soup with mushrooms and rice (vegan) - Gherghina D.
Ingredients: 500 grams of champignon mushrooms; 3 carrots; 1 parsley root; 1 thick slice of celery; 2 medium yellow onions; 4; 5 cloves of garlic; sunflower oil; 2 medium tomatoes; 300; 350 ml of tomato juice; 2 heaping tablespoons of rice; 1 bunch of parsley leaves; salt; pepper

Soups - Tomato soup with mushrooms and rice (vegan) by Gherghina D. - Recipia

Tomato Soup with Mushrooms and Rice (Vegan) When we think of soups, we are reminded of the moments of comfort and warmth they bring. This tomato soup with mushrooms and rice is not just a simple recipe, but an explosion of fresh flavors that entice our senses. It is perfect for cool days, but also for moments when we want to indulge in a healthy and comforting dish. Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 6-8 Required ingredients - 500 grams of champignon mushrooms - 3 carrots - 1 parsley root - 1 thick slice of celery - 2 medium yellow onions - 4-5 cloves of garlic - Sunflower oil (about 2-3 tablespoons) - 2 medium tomatoes - 300-350 ml of tomato juice - 2 tablespoons of rice - A bunch of fresh parsley leaves - Salt and pepper to taste Recipe history Tomato soup is one of the oldest and most popular dishes in many cultures, with deep roots in the culinary traditions of various regions. This simple yet delicious recipe combines the rich flavors of vegetables with the fine texture of mushrooms and rice, providing not only a savory taste but also a nutritious meal. It is ideal for those following a vegetarian or vegan diet, being an excellent source of nutrients. Step by step 1. Preparing the ingredients Start by washing all the vegetables well. Peel the carrots, parsley root, and celery, then chop them into small cubes. Peel and finely chop the onion, and clean the mushrooms, wash them quickly, and slice them. Cut the tomatoes into cubes, and slice the garlic. 2. Boiling the roots In a large pot, add 3 liters of cold water and put the chopped roots in. Let them boil over medium heat. When foam forms, remove it with a skimmer and add warm water if necessary. 3. Sautéing the vegetables In a larger pan, add the oil and sauté the onion over low heat until it becomes transparent. Be careful not to fry it too hard, as it becomes bitter. Add the chopped tomatoes and let them simmer over low heat until the liquid evaporates. 4. Adding the mushrooms Add the sliced mushrooms to the pan and sauté them together with the onion and tomatoes until they soften. 5. Preparing the rice Meanwhile, wash the rice in several waters and boil it in salted water for about 5-7 minutes until it is semi-cooked. After boiling, drain it and set it aside. 6. Combining the ingredients When the roots are almost cooked, add the sautéed vegetables, semi-cooked rice, and sliced garlic to the pot with the soup. Add warm water if needed and let it boil for 3-4 minutes for the flavors to meld. 7. Seasoning Finally, season with salt and pepper to taste and add the chopped parsley. Put the lid on the pot and take it off the heat. Let the soup rest for 10 minutes. 8. Serving The soup is now ready to serve! You can add a few fresh parsley leaves for a more attractive appearance. It can be served hot, alongside a slice of fresh bread or croutons. Practical tips - The right oil: Use sunflower oil for a milder taste, but you can also experiment with olive oil for a more intense flavor. - The rice: Make sure the rice is well washed to remove excess starch, which can make the soup sticky. - Mushrooms: Do not leave the mushrooms in water for too long after cleaning them, as they absorb water and become watery. - Resting: Allowing the soup to rest intensifies the flavors and makes it much more delicious. Possible variations To add more flavors, you can include other vegetables such as zucchini or bell peppers. Also, if you like a spicy taste, you can add a sliced hot pepper, or for an extra flavor boost, use herbs like basil or oregano. Delicious combinations This tomato soup with mushrooms and rice pairs perfectly with a salad of raw vegetables or with garlic toast. You can also accompany the meal with a glass of mineral water or herbal tea to complete the culinary experience. Nutritional benefits This soup is rich in vitamins and minerals, with a low-calorie content. Tomatoes are an excellent source of lycopene, a natural antioxidant, while mushrooms provide protein and dietary fiber. A serving of this soup can have about 150-200 calories, making it ideal for a light meal or a healthy dinner. In conclusion, tomato soup with mushrooms and rice is an excellent choice for anyone looking for a healthy, quick, and tasty dish. Try this recipe and enjoy a meal full of flavor and color!