Herbed Black Rice Soup

When I am traveling, tomato soup is always my preferred dish but its extreme thickness and overload of butter/cream puts me off and I end up making my own tomato soup that’s lighter and healthier and definitely suitable to my taste buds.

This time while making my own tomato soup I decided to tweak it a little with the addition of some herbs, the way it’s usually cooked and finished it by mixing in antioxidant black rice. Nom, Nom, Nom is what I continued until I finished the large bowl of Herbed Black Rice Soup and satisfied my hungry tummy 🙂

I used fresh tomatoes and homemade vegetable broth as the base for this soup (store bought vegetable broth can also be used). After blending the tomato soup I added some fresh herbs and seasonings to it. I used low calorie coconut milk to thicken it slightly.  While cooking the soup I folded in cooked black rice and garnished with some basil.

I am very fond of black rice because of a variety of reasons – it is extremely high in antioxidant, high in fiber and iron along with being super flavorful and not to forget that it is highly versatile. This soup is a complete meal for cold week nights and yet helps you maintain your healthy diet regime 🙂

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Herbed Black Rice Soup

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves 3

Per Serving 275 calories

Fat 5 g

Carbs 52 g

Protein 5 g

3

Ingredients

• 3 cups vegetable broth
• 1 cup chopped Roma tomatoes
• 1 tsp olive oil
• 2 tsp fresh oregano
• ½ tsp dried garlic
• 1 cup black rice (cooked)
• 1 tsp salt
• ½ tsp crushed black pepper
• ½ tsp maple syrup
• ¼ cups unsweetened coconut milk
• Pinch of dried basil (for garnishing)

Instructions

1. In a saucepan combine vegetable broth and tomatoes and boil for couple of minutes or until tomatoes are tender and soft. Remove the pan from the flame and let it cool.
2. Once the broth cool down blend it smooth in a blender.
3. In a nonstick pan heat oil and add fresh oregano and garlic. Immediately add cooked black rice and sauté well until black rice is well coated with the herbs.
4. Now add the blended broth and let it boil for a minute.
5. Now add rest of the ingredients (except basil) and cook for 4-5 minutes.
6. Turn off the flame and garnish with dried basil and serve warm.

Notes

While cooking black rice follow the package instructions except do not add salt to reduce the sodium content of this recipe.

Avoid using glutinous black rice for this recipe. It’s best to use forbidden black rice that’s gluten free.