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.