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Basmati Rice Grilled Vegetable Soup
ingredients
servings
4
Basil
10 leafs
Vegetable cooking cream, glutenfree
150 grams
Vegetable broth
1 liter
Iodized salt
to taste
Extra virgin olive oil
to taste
Fresh rosemary
5 sprigs
Fresh thyme
10 sprigs
Garlic
2 wedges
Cherry tomatoes
30 unit
Onions
2 unit
Aubergine
1 unit
Yellow peppers
2 unit
Courgette
3 unit
Basmati rice
400 grams
single courses from Italy
Basmati Rice Grilled Vegetable Soup
Basmati Rice Grilled Vegetable Soup
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A soup a bit different from the usual but with all tastes of summer ...
preparation
step 1
Wash all the vegetables. Remove the two ends of onions, eggplant and courgettes, then cut them in half. Cut in half the peppers, remove white seeds and filaments.
step 2
Take a baking tray under the oven paper, put an oil wire and then put all the vegetables with the cutting part down. Also put whole tomatoes and two garlic cloves crushed.
step 3
Put some more oil, salt, thyme and rosemary. (But did you see that beautiful colors ?!)
step 4
Bake the baking tray with vegetables in the preheated oven at 180 ° C for half an hour.
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step 5
Remove thyme, rosemary and garlic, then peel the peppers, cherry tomatoes, onions and eggplant. At this point put all the vegetables in a cup and with a scissor cut all over.
step 6
Then with the diving mixer give a slight shake, just to whit a small part of the vegetables.
step 7
Bring the vegetable broth to boiling, then add the grilled vegetables and boil for 20 minutes at medium heat. Meanwhile, prepare Basmati rice as written on the packaging.
step 8
At the last, add the cream to the soup and boil for just a few minutes, add the fresh basil and serve.
