CookEat Recipe
Tomato and Courgette Soup with Artichokes
Tomato and rice simmer with onion before courgette and artichoke hearts are added. Balsamic vinegar and parsley finish the soup.
Method
Steps
Step 1
Weigh rice dry and rinse it. Use 80 g canned artichoke hearts, drained and quartered. Dice tomato and courgette and chop onion and parsley.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion for 5 minutes. Add tomato, rice and 1100 ml water once; bring to a boil, partially cover and simmer for 12 minutes.
Step 3
Add courgette and artichoke hearts and simmer for 6–10 minutes until rice and courgette are tender. Stir in balsamic vinegar and parsley and serve.
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Cooked 3 times