Rhubarb Soup

Name: Rhubarb Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 2 yellow onions, diced; 2 tomatoes, diced; 1 teaspoon garlic; 1 teaspoon ginger; 2 teaspoons paprika; 1 teaspoon white pepper; 2 sprigs tarragon; 500 g rhubarb, sliced thin; 2 liters chicken stock

Eats Now Editorial Team · 864 kcal · Soups & Stews

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Rhubarb Soup – a delicious recipe with olive oil, yellow onions, tomatoes, garlic, ginger, paprika. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

olive oil
2 yellow onions, diced
2 tomatoes, diced
1 teaspoon garlic
1 teaspoon ginger
2 teaspoons paprika
1 teaspoon white pepper
2 sprigs tarragon
500 g rhubarb, sliced thin
2 liters chicken stock

1
sweat onions in olive oil.
2
add tomatos and cook till broken down.
3
add minced garlic and ginger and paprika, and pepper.
4
add tarragon and rhubarb.
5
Cook 5 min then add chicken stock.
6
season to taste.

864

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: olive oil, 2 yellow onions, diced, 2 tomatoes, diced, 1 teaspoon garlic, and more.

Yes, Rhubarb Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
864 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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