Roasted red pepper and tomato soup with brown rice meatballs
This filling soup has a lovely red colour and is perfect to serve on cold winter evenings.
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Loading... Ingredients
- 4 red peppers
- 15 ml (1 tbsp) olive oil
- 1 red onion, chopped
- 5 ml (1 tsp) sweet paprika
- 2 X 410 g cans chopped tomatoes
- 10 ml (2 tsp) sugar
- 1,5 litres (6 cups) vegetable stock
- 60 ml (4 tbsp) cream
- salt and freshly ground black pepper to taste
- fresh coriander leaves to serve
- 250 g beef mince
- 250 ml (1 cup) cooked Spekko Saman Brown Rice
- 1 clove garlic, crushed
- 10 ml (2 tsp) fresh coriander, finely chopped
- salt and pepper to taste
- oil for frying
For the rice meatballs
Method
- Place peppers under a hot grill and turn them regularly until they are charred all over. Place them in a plastic bag, seal tightly and leave for 15 minutes. Peel and deseed peppers. Chop roughly.
- Heat oil in a saucepan and sauté the onion and paprika. Cook until soft. Add the tomatoes, peppers, sugar and stock and simmer for 20 minutes. Allow to cool, place in blender and blitz until smooth. Return to saucepan, stir through cream and season.
- To make meatballs: combine all the ingredients together and roll the mixture into small balls. Heat oil and pan-fry until cooked, drain on paper towels.
- To serve: ladle soup into bowls, add meatballs and garnish with coriander leaves.
- The beef can be replaced by chicken.
- Use any Spekko Rice variant in this dish.
From the Spekko kitchen