Filter
Reset
Sort ByRelevance
Classico
Left soup
Delicious soup for the cold autumn days with tomato and paprika.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cross the tomatoes, immerse in boiling water and dull. Cut the tomatoes in four, remove the seeds and cut the flesh into cubes.
-
Clean the peppers and cut into cubes. Chop the garlic and onion.
-
Heat in a pan of oil, fry the onion and garlic for about 2 minutes with cumin and coriander. Allow the mixture to cool on a plate.
-
Meanwhile, season the minced meat with pepper, salt and cayenne pepper. Turn small meatballs into minced meat.
-
Bring 2 liters of water to a boil in a soup pot. Crumble the bouillon tablets above it. Let the meatballs slide into the stock.
-
Turn the heat down so that the broth stays in turmoil. After 5 minutes add the tomato cubes, fresh tomatoes, peppers and onion mixture.
-
Stir in the rice and let it soften in about 10 minutes. Season the soup with salt and sambal.
-
Finally cut the chives above.
Blogs that might be interesting
-
20 minMain dishMacaroni, milk, herbal cream cheese, young farmers cheese, mustard, all-in-one, cornstarch, cooked ham strips, tomato,Macaroni with ham and cheese
-
20 minMain dishWhite rice, pineapple slices, wok essences, coalfish fillet, oil, pak choi, onion, leeks,pollock in spicy lime sauce with rice
-
15 minMain dishcouscous, water, peanut oil, sliced onions, chicken filet cheese, ras el hanout spices melange, romatomat, fresh chives, bruschetta tomato salad, fresh cucumber mix raw vegetables,tomato couscous with cucumber and spicy chicken
-
60 minMain disholive oil, courgettes, garlic, whipped cream, flat leaf parsley, walnuts, yellow fin sole fish fillets,yellow fin sole with parsley pesto
Nutrition
380Calories
Sodium0% DV2.620mg
Fat23% DV15g
Protein36% DV18g
Carbs14% DV41g
Fiber16% DV4g
Loved it