This is one of the rare soups that I liked to eat as a child. Why?
First of all because I was a little naughty little girl. The velvet creaminess of the potato and parsley rice soup, however, made me desist.
Making it is very simple and once added the ingredients, it cooks itself!
Ideal for children, it wins your heart with its taste and will be the salvation of your dinners. If you offer it as a first course then you can also continue with a second course of tasty cold cuts.
SERVES 4 PEOPLE
READY IN 40′
2 US quart water
2 teaspoon vegetable stock powder (here my recipe)
1 tablespoon extra virgin olive oil
1 cup rice
Hot water if necessary
1 teaspoon parsley
STEP 1: MAKE THE BROTH
Place water in the pot, add vegetable stock powder, oil and cook.
STEP 2 : ADD POTATOES
In the meantime peel and cube potatoes., add them to the pan, cover with a lid and cook for 15 minutes.
To speed up, you can blend a ladle of mixture and add it to the pot (it’ll get creamy ).
STEP 3: ADD THE RICE
Add the rice, mix and cook for 15 more minutes.
STEP 4: …AND PARSLEY
Taste the soup and if it needs add more vegetable stock powder, or add some water if it’s too thick.
Finally add chopped parsley and serve.
#getBready & enjoy your meal