Roasted Red Pepper and Tomato Soup with Brown Rice Meatballs | Spekko Rice

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Roasted Red Pepper and Tomato Soup with Brown Rice Meatballs

Roasted Red Pepper and Tomato Soup with Brown Rice Meatballs

  • Serves: 6
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    4                                  red peppers

    15 ml (1 tbsp)              olive oil

    1                                  red onion, chopped

    5ml (1tsp)                    sweet paprika

    2 X 410g                     cans chopped tomatoes

    10ml (2tsp)                  sugar

    1,5litres (6 cups)         vegetable stock

    60ml (4 tbsp)               cream

    salt and freshly ground black pepper to taste

    fresh coriander leaves to serve

     

    For the rice meatballs

    250g                            beef mince

    250ml (1 cup) cooked SpekkoSaman Brown Rice

    1                                  clove garlic, crushed

    10ml (2tsp)                  fresh coriander, finely chopped

    salt and pepper to taste

    oil for frying

Method

    1. 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.

    2.  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.

    3. 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.

    4. To serve: ladle soup into bowls, add meatballs and garnish with coriander leaves.

     

    This filling soup has a lovely red colour and is perfect to serve on cold winter evenings.

    • The beef can be replaced by chicken.
    • Use any Spekko Rice variant in this dish.