Brown rice soup with vegetables and serrano ham
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Soup
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Brown rice dry 80 g
- Leek trimmed 200 g
- Carrot peeled 160 g
- Red pepper deseeded 100 g
- Green beans trimmed 100 g
- Potato peeled 180 g
- Broccoli small florets 200 g
- Serrano ham small cubes 100 g
- Chicken stock low-salt 1600 g
- Extra virgin olive oil for the vegetables 30 g
- Turmeric ground 2 g
- Parsley chopped 4 g
- Salt after tasting 1 g
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Method
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Wash between the leek layers and slice thinly. Dice the carrot and red pepper into 5 mm pieces. Soften all three in the oil for 8 minutes. Add the ham and stir for a minute.
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Add the brown rice, turmeric and hot chicken stock. Bring to a gentle simmer and cook with the lid ajar for 20 minutes. Check the rice packet: it normally needs 35-40 minutes in total.
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Cut the potato into 1 cm cubes and the green beans into 1 cm pieces. Add them and simmer for another 15-20 minutes, until both rice and potato are tender.
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Add the broccoli in small florets and cook for another 4-5 minutes. Taste and adjust the salt. Divide immediately between four bowls and sprinkle with all the parsley.
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