Whenever my sister comes to visit or we meet up in Australia, I always request one of her soups. She is the queen of soup making! This was a soup she made recently when staying with us here in Portugal. A very simple, quick, no-fuss soup.
~Autumn
Donna’s simple mid-week soup
Preparation 40 minutes
Serves 3
ingredients
1 Tbsp ghee
2 fresh bay leaves
1 x 10cm rosemary sprig, leaves stripped
2 pinches asafoetida powder
2 stalks/300g celery, roughly chopped
1 tsp fine Himalayan rock salt
1 medium/150g potato, diced
1 medium/250g sweet potato, diced
¼ cup/50g brown basmati rice, rinsed
6 cups water
½ tsp freshly ground black pepper
to serve
grated parmesan or pine nut parmesan
preparation
1. In a heavy-based saucepan over medium-high heat, heat ghee, add rosemary leaves, bay leaves and asafoetida and fry till fragrant, approximately 2 minutes.
2. Add celery and salt, fry for 2 minutes, occasionally stirring.
3. Reduce heat to medium and add potatoes. Fry for 5 minutes, stirring regularly to avoid sticking. Add rice and fry for a further minute.
4. Add water, bring to a gentle boil, then reduce heat to maintain a simmer. Cover and simmer for 30-40 minutes or until vegetables are tender.
5. Remove bay leaves. Using a hand blender, puree to desired consistency.
6. Add pepper and extra salt to taste. Serve with a spoonful of ghee and grated parmesan.
tip
- to save time, saute all vegetables together.
