Jul 26, 2015

Tomato and rice noodle soup with satay


I just cooked us a batch of soup for lunch and it turned out beyond delicious! I had to make it again and quick. This time I also wrote down the recipe. I have praised turnip numerous times on my blog. This root vegetable makes such a nice broth with a subtle sweet taste, so I use it in soups really often. It is good in other dishes too. I also had some rice vermicelli, tomato pasta, satay sauce and beans at home. I always have a load of beans ready. That way I can cook all these mouthwatering and filling bean dishes.

Satay sauce is my new favorite. First I used it on these potato steaks. Then I have added it to different pastas and curries. And now it has found its way into this soup. Satay sauce is really creamy, peanutty and flavored with warm spices. It suits perfectly in tomato soup, where the tomato gives the needed acidity. If you can't find satay sauce at your store, you can also try to make this soup with peanut butter.

We ate this soup with rye bread which had lemony bean spread, ripe tomatoes and olive oil on top. What a fabulous combination! This recipe serves six people, but a big potful of soup disappeared really quickly. Our friend also ate it and he had only good things to say about it. Happy cooking!


Preparation time: 25 minutes

Serves: 6 people

Ingredients:


  • 2 Tbsp oil (if you happen to have roasted sesame oil, use that)
  • 1 medium turnip (14 oz / 400 g), cut into strips
  • 2 bay leaves
  • 8 cups / 1,9l boiling water
  • 3 ½ oz / 100 g rice noodles
  • 3 heaping Tbsp satay sauce or peanut butter
  • 6 heaping Tbsp tomato sauce
  • 1 ½ -2 tsp salt
  • 14 oz / 400 g canned kidney beans

Directions:

Heat up a thick-bottomed pot. Add oil and turnip strips. Cook for a couple of minutes. Add bay leaves and boiling water. Cover the pot with a lid and boil for 15 minutes on a medium heat until the turnip is almost soft. Crack the rice noodles a little bit smaller and add them to the soup. Cook for a minute. Add satay sauce, tomato sauce and salt. Cook for a couple of minutes. Add drained and rinsed beans. Cook for a minute and remove the heat. Garnish with fresh herbs if you like.

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