Preparation method
- Preparing the Soup
In a large pot, heat the vegetable or chicken broth. If you don't have homemade soup, you can use water and a stock cube, but homemade provides more flavor and nutritional benefits. Bring to a boil. - Cooking the vegetables
In a frying pan, sauté the onion and garlic in olive oil over medium heat until golden and soft. Add the carrots, potatoes, leeks and rice, then transfer everything to the hot soup. Simmer over low heat for 20 minutes, until the vegetables are tender. - Adding the spices
When the vegetables are cooked, add the turmeric, ginger, salt, pepper and lemon juice. Mix well and let it simmer for a few more minutes to let the flavors meld. - Taste adjustment
Taste the soup and, if necessary, adjust the flavors by adding salt, pepper, or lemon to your liking. Once the taste is perfectly balanced, remove the soup from the heat. - Serving
Serve the soup hot, sprinkled with fresh parsley. It goes great with crusty bread or croutons.
Serving and storage tips
Serving: For extra creaminess, you can add a spoonful of natural yogurt or sour cream before serving.
Storage: The soup can be stored in the refrigerator for up to 3 days. The taste becomes even more intense as the flavors combine. Reheat it over low heat before serving to maintain its freshness.
Recipe variations
Vegetarian version: Prepare the soup exclusively with vegetable broth, without ingredients of animal origin.
Spicy soup: Add a pinch of chili powder or cayenne pepper for extra flavor.
Creamy soup: If you prefer a smoother texture, puree the soup with a blender after it's ready. You'll get a velvety consistency and an equally delicious taste.
This soup is not only a comfort food, but also a real remedy for a sensitive stomach. Try it and enjoy its benefits!
