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Roast Garlic Broad Brean Saffron Soup

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Submitted by scrapnmom

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

½ 118
CUP ML LONG GRAIN RICE
brown
2 473
CUP ML WATER
1 5
TEASPOON ML SALT
20 2E+1
LARGE LARGE GARLIC CLOVES *
1 ½ 23
TABLESPOONS ML OLIVE OIL
2 907.2
POUNDS G BROAD BEANS *
4 946
CUPS ML 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.

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 259g (9.1 oz)
Amount per Serving
Calories 142 33% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 626mg 26%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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