Tomato Rice & Tarragon Soup
March is Nutrition Month, and this year marks 50 years of the campaign. The theme this year is "Fuel for the Future" - encouraging eating with sustainability in order to nourish ourselves and help protect the environment. We reached out to our dear friend Stephanie Pimentel for some recipes that will keep you on budget, nourished, and supportive of our environment.
A favourite for kids & adults alike...
This recipe is great stand alone or like my childhood, served along side a trusty tuna or turkey sandwich. Perfect for a gloomy rainy day lunch AND made with ingredients many of us have on hand! Budget friendly!
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 2 red onions, chopped
- 1 red bell pepper, seeded & chopped
- 8 tomatoes skinned seed and chopped OR a large can of organic chopped tomatoes with juice
- 4 cups vegetable stock
- 1 celery stalk, trimmed & thin sliced
- Generous 3/4 cup brown rice
- 1tbsp tarragon
- salt & pepper
Heat the oil in a large pan. Add the garlic and onions and cook over medium heat, stirring, for about 3 minutes, until slightly softened.
Add the bell pepper and tomatoes and cook for two minutes stirring. Stir in stock, then add celery, rice and tarragon. Season with salt and pepper.
Bring to a boil, then lower heat and simmer for 30 minutes. Remove from heat and let cool for 10 minutes.
If you are using a hand held immersion blender, go ahead and partially blend soup.
If you are using a stand alone blender, transfer half the soup into blender once partially cooled. blend to smooth and add back to pan with remaining soup. Stir and reheat.
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