Description
Despite the relatively easy set of ingredients, it turns out winter, hearty and warming soup. Try to vary your menu with this recipe!
Ingredients
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Broth
2 l
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Figure
150 g
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Green peas
200 g
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Spinach
100 g
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Onion
1 piece
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Carrots
1 piece
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Garlic
3 tooth
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Curry paste
2 Tbsp
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Cinnamon
0.5 tsp
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Nutmeg
0.5 tsp
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Black pepper
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Salt
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Vegetable oil
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Lemon
Cooking
Prepare the products. Peel and cut onion, carrot, garlic. Cook the broth. Part chicken broth can take any. I cook from ridges and wings. Subsequently release the meat from the bones and add to soup.
Measure out and put to cook the mixture of rice and quinoa. As a cereal component of the food I use a mixture of rice and quinoa and basmati rice Quinoa Mix from TM Mistral. Cook for 15 minutes in a water-mixing ratio 1:2
Heat the vegetable oil in a large frying pan. Saute the onions until transparent. Then add the carrots and garlic.
To passerovannym vegetables add curry. You can use the powder.
Then put in the pan the spinach and peas.
Add a little hot broth and seasonings. Keep the mixture on fire for 5 minutes.
Put in a pot of hot broth ready rump and the seasoning from the pan. Add salt to taste, bring to a boil, turn off heat, cover with a lid. Leave for 10 minutes.
When serving you can add a slice of lemon.
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