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Categories:
sunflower oil sweet red peppers cooking onions celery stalk carrot vegetable stock thyme garlic rice salt sour cream mint
Viewed: 53 - Published at: 6 years agoIngredients
- 3 Tbsp. sunflower oil
- 6 sweet red peppers
- 2 cooking onions, chopped
- 1 celery stalk, chopped
- 1 carrot, sliced
- 8 c. vegetable stock
- 1/2 tsp. thyme (dried)
- 2 tsp. garlic, minced
- 1/2 c. Thai rice or regular converted rice
- pinch of salt and cayenne pepper
- 1 c. sour cream
- 2 Tbsp. mint leaves, chopped
Method
- Heat oil in a large pot. Slice 1 pepper into thin strips. Saute and set aside. Chop rest of peppers and saute with onion, celery and carrots. Add stock, thyme and garlic.
- Bring to a boil. Add rice. Simmer for 20 minutes, then blend in a food processor. Add salt and pepper to taste.
- Pour soup into bowls.
- Top with sour cream, mint and red pepper strips. Serves 6 to 8.
