Gluten Free Chick-Pea Soup With Heirloom Bhutan Red Rice and Potato

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Food Photography, Food Styling And Recipe by Chef Momo

Ingredients: serves 6 to 8

1/2 cup of gluten free red rice and 1 cup and half of water

1 Idaho potato, pealed and cut in small cubes

Half bunch of fresh Italian Parsley, cleaned and just the leaves

1 beef steak tomato, cut in half and sliced in small pieces

3 tbs of organic olive oil

1 tsp of celtic  sea sea salt

1/4 tsp of black pepper

1 full cup of chopped onions

1 cup of chopped carrots

1 cup of chopped celery

4 cups of water

2 cups of cooked chick pea

In a soup pan , add olive oil than onions, carrots, celery and cook for few minutes. Add 5 and half cups of water, salt, pepper,  bring to boil  , simmer for 20 minutes. Add the red rice, potatoes, tomatoes , chick pea bring the soup  to a boil again than simmer for 20 minutes. Add the fresh parsley.

In a soup bowl , scoop the chick-pea and red rice soup and garnish with few pieces of cherry tomatoes and celery leaves.

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