Bruce and I have had the flu, so soup has been a mainstay this week, while we try to recover. We ate all the chicken noodle soup that I made, and I was ready to try something else.
Serves 4 to 6
- 3 large carrots
- 3 large parsnips
- 1 yellow onion
- 4 large cloves of garlic
- 2/3 cup of yellow cherry tomatoes
- 1 lemon
- 1 inch to 1 1/2 inches of fresh ginger
- vegetable or olive oil
- 1 teaspoon salt
- 2/3 to 3/4 cup of cooked long grain rice
- Hot water
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon dill
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Hungarian paprika
Blender, knife, cutting board, large sheet pan, aluminum foil, pot
- Turn the oven to 375 degrees F
- Line the sheet pan with aluminum foil
- Peel and cut up the carrots and parsnips into 2 inch chunks, and put into the sheet pan
- Peel the onion and cut off the roots and crown. Cut it in half from root to crown, then into 1/2 slices from the root to crown. Don’t separate the layers. If they separate on their own, that’s okay. Put into the sheet pan.
- Peel the fresh ginger and put in sheet pan.
- Slice the lemon into 1/2 inch slices and remove the seeds
- Place unpeeled garlic cloves on sheet pan
- Place cherry tomatoes on sheet pan
- Lightly drizzle the vegetables and other items on the sheet pan with the oil and toss to coat
- Sprinkle the vegetables with salt
- Put the sheet pan in the oven, and roast for about 20 to30 minutes. The vegetables should be soft, with some browning.
- Bring 4 cups water to a boil
- Peel the garlic and put it in the blender
- Put everything else on the sheet tray into the blender
- Add the cooked rice to the blender
- Add enough of the boiling hot water to reach the top of the items in the blender
- Add the herbs and spices
- Turn on the blender and blend until smooth. You will need to scrap down the sides of the blender. Add about a 1/2 cup of hot water, blend and repeat until you have a smooth creamy soup.
- Pour from blender into bowls and serve
The hot water and the hot vegetables blended makes a hot soup with a lot of flavor. Additional dill or paprika could be sprinkled on top for a garnish.
I used an Evo Oil Sprayer to lightly coat the vegetables with oil. It doesn’t use as much oil as drizzling does.