Baked vegetable soup

A fragrant baked vegetables soup with a smoked aftertaste, thanks to smoked paprika use. The addition of rice milk gives a special delicate note of taste.

Ingredients

— Carrots - 160 g.;
— Onion - 1 piece;
— Zucchini - 260 g;
— Bell pepper - 350 g.;
— Tomato - 250 g.;
— Smoked paprika - 1/2 tbsp.;
— Olive oil - 3 tbsp.;
— Italian herbs - 1 tbsp.;
— Nutmeg - 1/3tsp.;
— Garlic - 3 cloves;
— Salt and pepper to taste;
— Vegetable broth or water - 600 ml.;
— Nemoloko rice classic light - 150 ml.

Method of preparation

1. Mix all the chopped vegetables (except garlic) in a baking dish, pour olive oil and add all the spices (except Italian herbs and nutmeg), mix well.

2. Bake the vegetables in a preheated oven (to 190 g) for about 30 minutes.

3. Then fry the garlic in a saucepan for a typical bright flavor.

4. Add the baked vegetables (along with the juice released during baking) and vegetable broth to the pan, boil with moderate heat for 6-7 minutes.

5. Blend the soup until smooth and return it to the stove.

6. Add Nemoloko rice, Italian herbs and nutmeg, mix well and cook for another 3-4 minutes, adding salt and pepper to taste.

7. Serve, sprinkled with sesame seeds and dried herbs.

Use in recipe