CookEat Recipe
Tomato and Carrot Soup with Saffron
Tomato, carrot, courgette and rice simmer with onion, coriander and an infusion of saffron threads.
Method
Steps
Step 1
Weigh rice dry and rinse it. Dice carrot into 1 cm cubes, dice tomato and courgette and chop onion. Use ground coriander and loosely measured saffron threads. Steep the saffron in 100 ml hot water from the listed total for 10 minutes.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion and carrot for 5 minutes, add coriander for 30 seconds, then tomato, rice, saffron with its soaking water and remaining 1400 ml water. Bring to a boil, partially cover and simmer for 12 minutes.
Step 3
Add courgette and simmer for 6–10 minutes until rice and carrot are tender. Rest off heat for 4 minutes and serve six bowls.
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Cooked 3 times