Italian Potato & Rice Soup

Italian foodmealsMediterranean dietsoupsveganvegetarian

May 1

This is a very quick and nutritious recipe made by using just a few simple ingredients.

It’s one of those meals my mum used to make many many times and it reminds me so much of my childhood in Italy.

So simple yet incredibly comforting!

I love to load soups with plenty of herbs and spices as they are so good for our health, plus this type of dish is a great way to disguise them, mainly if you have fussy eaters in the house!

Ingredients for 4 people:

4 potatoes
100gr asparagus
6 cherry tomatoes
1/2 onion
1 garlic clove
ground or fresh ginger
turmeric
paprika
fresh or dry parsley
dry rosemary
fresh or dry basil
400ml water
1 vegetable stock cube
Hymalayan salt
5 spoons extra virgin olive oil
2 spoons tomato paste
350gr risotto rice

Preparation: 10 minutes Cooking: 30 minutes

Start by cutting the potatoes in small pieces and transfer in a pan with some extra virgin olive oil, chopped cherry tomatoes, chopped garlic and onion.

Fry for about 5 minutes until the garlic, onion and chopped tomatoes get soft. Now add the water, chopped asparagus and all other herbs and spices. Cover with a lid and let cook for about 20 minutes. Then pour the rice in the same pan and add extra water if needed to properly cover the rice.
Keep on cooking by stirring often. It should be ready about 15/20 minutes later.

You can top it with extra fresh parsley or basil and some grated Parmesan cheese if you like!