Roast Garlic Broad Brean and Saffron Soup – a delicious recipe with long grain rice brown, water, salt, threads seeds, garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Put the rice in a saucepan with the water, salt and saffron.
2
Bring to the boil, then reduce the heat and simmer for 30 minutes or until all the water has been absorbed and the rice is tender.
3
Meanwhile, preheat the oven to Gas Mark 5/190C/375F.
4
Put the garlic cloves in a small roasting tin with the oil and roast in the oven for 10 to 15 minutes or until they are soft and golden but not brown.
5
Turn them once to make sure they do not brown underneath.
6
Add the beans to the rice, pour on the stock and bring to the boil.
7
Add the garlic cloves and their oil, reduce the heat and simmer for 15 minutes.
8
Remove from heat, cool a little then puree in a food processor or blender.
9
Taste and season to taste, then serve immediately.
1740
kcal
Calories
21
g
Fat
247
g
Carbs
152
g
Protein
FatCarbsProtein
* 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 8 ingredients. The key ingredients include: 125 grams long grain rice brown, 400 ml water, 1 teaspoon salt, 38 grams saffron threads seeds, and more.
Yes, Roast Garlic Broad Brean and Saffron 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.
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