Thermomix, quirky cooking
This is a very filling soup that my kids loved - great for a quick winter meal. Serve with some fresh bread and a green salad, and it will feed about six people for a main meal. The soup becomes quite thick as it cools down, and could be thinned down a little more with some rice-almond milk if you like. (We like it thick.)
1. Grind rice in Thermomix bowl for 1 minute on speed 9. Add almonds and grind 20 secs on speed 9, or until fine. Set aside.
- 50g of raw brown rice
- 50g raw almonds
2. Place onion, garlic cloves, celery and carrot in bowl and chop for 3 seconds, speed 5. Add oil (or butter) and cook for 3 minutes, 100 degrees, speed 1.
- 1 onion, halved
- 2 garlic cloves
- 1 stalk of celery, quartered
- 1 large carrot, quartered
- 30g olive oil or butter
3. Add chicken and cook 3 minutes, 100 degrees, speed 1.
- 300g cubed chicken
4. Add water, stock paste, rice, and ground rice and almonds, and cook for 30 minutes, 100 degrees, reverse, speed 1.
- 1 litre water
- 2 Tblspns chicken stock paste (made in TMX - see below) or vege stock paste
- 100g raw brown rice
- ground rice & almonds
5. Add parsley and peas, cook another 5 minutes, 100 degrees, reverse, speed 1. Adjust seasonings if needed, and serve.
- handful fresh parsley, chopped
- 100g frozen peas
[Note: if you like it saltier, just add another spoonful of stock paste. If you're using bought stock powder, you may want to add some tamari for extra flavour.]
Chicken Stock Paste
To make the stock paste, mince up 300g of raw chicken.
Add 300g veges (leek/onion/shallots, carrot, garlic, celery, celeriac - your choice), and a few sprigs fresh herbs (rosemary, thyme, parsley). Chop for 10 seconds on speed 5.
Add 150g coarse sea salt, 1 bay leaf, 50g white wine (or a dash of white wine vinegar + water), 1 clove and 5 coriander seeds (or a dash of ground cloves and a dash of ground coriander).
Cook for 20 mins, Varoma temp, speed 2, with simmering basket on top instead of cap.
Replace cap and blend 1 minute, speed 10.
Use 1 tsp in 500g water for chicken stock.
You might also like:
Quirky cooking recipe http://quirkycooking.blogspot.com.au/2010/07/creamy-chicken-brown-rice-soup.html
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 81 | ||
Calories from Fat: 41 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 22.5mg | 7 % | |
Sodium 40.5mg | 1 % | |
Potassium 123.9mg | 3 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.5g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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