This rice and potato soup is an easy and filling soup. You can add a bit of sambal to add a bit of spiciness to this simple soup if you like.
The main thing:
Other stuff:
Made by Véronique
Published at 2020-02-18, this recipe is for 6 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 27-08-2022
View the original recipe via:
https://ohmydish.com/recipe/rice-and-potato-soup
Peel and finely chop the onion and garlic cloves. Peel the carrots and potatoes and chop them into not too small, but also not too large, pieces.
Remove the hard parts of the tomatoes and divide into chunks. Rinse and finely chop the parsley and set aside.
Heat a dash of olive oil in a large pan and sauté the onion and garlic for a few minutes. Add the carrot and potato pieces for a few minutes more and then pour in chicken stock.
Bring to a boil and if you're using uncooked rice you can also add the rice. As soon as the soup starts to boil, you also add the tomato chunks and cook for another 10 minutes.
The exact time depends on the type of rice you're using. If you're using cooked rice you can add it now along with chopped parsley. Season the soup with pepper and salt, enjoy!
