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Roast Garlic Broad Brean & Saffron Soup

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Submitted by rea

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

125 125
GRAMS GRAMS LONG GRAIN RICE
brown
400 4E+2
ML ML WATER *
1 5
TEASPOON ML SALT
3/8 0.4
GRAMS GRAMS SAFFRON THREADS
seeds
20 2E+1
LARGE LARGE GARLIC CLOVES *
1 ½ 23
TABLESPOONS ML OLIVE OIL
1 1
KG KG BROAD BEANS *
1 ¼ 1.3
LITRES LITRES CHICKEN BROTH *

Directions

Put the rice in a saucepan with the water, salt and saffron.

Bring to the boil, then reduce the heat and simmer for 30 minutes or until all the water has been absorbed and the rice is tender.

Meanwhile, preheat the oven to Gas Mark 5/190C/375F.

Put the garlic cloves in a small roasting tin with the oil and roast in the oven for 10 to 15 minutes or until they are soft and golden but not brown.

Turn them once to make sure they do not brown underneath.

Add the beans to the rice, pour on the stock and bring to the boil.

Add the garlic cloves and their oil, reduce the heat and simmer for 15 minutes.

Remove from heat, cool a little then purée in a food processor or blender.

Taste and season to taste, then serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 122 29% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 466mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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