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Ingredients
- 2tablespoons unsalted butter
- 1red bell pepper, diced
- 2cups diced onion
- 1pound carrots (about 7 medium), peeled and thinly sliced
- 2tablespoons white rice
- Salt and freshly ground black pepper
- 2tablespoons chopped parsley
- 3tablespoons chopped fresh dill
- Juice and zest from one orange
- 6cups Roasted-Vegetable Stock (recipe follows)
Nutritional analysis per serving (6 servings)
118 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 2 grams protein; 422 milligrams sodium
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.
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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.