Advertisement
Ingredients
2 tablespoons unsalted butter
1 red bell pepper, diced
2 cups diced onion
1 pound carrots (about 7 medium), peeled and thinly sliced
2 tablespoons white rice
Salt and freshly ground black pepper
2 tablespoons chopped parsley
3 tablespoons chopped fresh dill
Juice and zest from one orange
6 cups Roasted-Vegetable Stock (recipe follows)
Nutritional analysis per serving (6 servings)
20 grams carbs; 10 milligrams cholesterol; 118 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 4 grams fiber; 422 milligrams sodium; 2 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Melt the butter in a large pot and add pepper, onion, carrots, rice and 1 teaspoon salt. Cook over medium heat, covered, until onion is very soft, about 10 minutes. Add a few grinds of pepper, the parsley, dill, orange juice, zest and the stock. Bring to a boil, lower the heat and simmer, partially covered, until rice is cooked, about 25 minutes. Cool briefly and puree all but 1 or 2 cups of the soup. Return it to pot, reheat and season with salt and pepper.
Private Notes
Comments
I try to follow the recipes, at least first time out, but I had only chicken stock. The result was fantastic--really, I had no idea you could use orange juice in a savoury soup to such good effect. The fresh dill, as well as the parsley, helped, too. There is a lovely play between the serious bass notes of vegetables, onions, peppers, etc., and the summery notes of orange zest. I will make again.