Peperonata Soup with Rice

We are having the most beautiful autumn days here, mild sunny and I can still live without socks and normal shoes so there’s not much to complain about in that department. I like October, it’s a good month. It’s time for chestnuts, risotto, polenta, mushrooms and a lot of other food to eat now when the season is new. I love this quiet excitement I feel every time the season change, it’s so nice to be able to start cooking with new and different ingredients. It feels a little bit like I felt as a child when we came back home after two months of summer vacation, everything in the house felt new but at the same time so very familiar.
But still there are some summer vegetables to cook with and bell peppers is one of them. I wrote yesterday that I feel a need to eat more vegetables, my memory is really bad so my mind doesn’t remember what I have eaten lately but my body obviously does because it is craving healthier food. So I made this to make it keep quiet for at least a day. It is a peperonata style soup and I have used rice as a thickener. I think rice is one of the best thickeners you can use actually, it makes soups creamy without using cream and more filling without killing.

Peperonata Soup with Rice

2 servings

2 red bell peppers
1/2 leek
1 stick of celery
2 mature tomatoes
100 ml/ 0.42 cup rice, not parboiled
Olives, preferably black ones.
600 ml /2.5 cups water
Extra virgin olive oil

– Chop leek, peppers, celery and braise them in a pan in olive oil. Add salt.
– After 3-4 minutes you add the chopped tomatoes and the rice.
– Braise for another 3-4 minutes before adding water.
– Let it simmer for about 20 minutes. Add water if you think it gets too thick.
– Add the olives, I use about 15 but they are really small, and then run the soup in a blender until it’s smooth and creamy.

Peperonata Soup with Rice

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