Tomato and Carrot Soup

Soak rice in warm water and let rest for 1 hour. Rinse and cook in boiling salted water like pasta for 10 minutes until tender.

Strain and set aside. Wash, dry and peel potato and carrots. Cut into small cubes. Slice four washed tomatoes, halve the fifth tomato, remove the core and add to the wedges.

Heat the oil in the soup pot and sauté the potato cubes, the carrot cubes and the tomato slices in it. Season with salt and pepper and add the soup.

Cover and steam for 15 minutes. Puree with a hand blender. Mix in the rice. Cut the spring onion, washed and dried, into thin strips.

Finely dice the seeded tomato. Season the soup with sugar and vinegar and serve with the spring onion strips and diced tomato.

Preparation Tip:

Prepare the tomato-carrot soup with potato cubes instead of rice.

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