It's been ages since I last participated in the #fruitsandveggiesmonday hosted by these wonderful people: 
If you have any recipes to share, please feel free to check the contest here -> STEEMIT FRUITS AND VEGGIES MONDAY CONTEST.
Today I'm going to share my mushroom tomato soup that is new, it's the first time I'm making it but definitely not the last as it's heavenly good. I've been cooking tomato soup all my life but never with mushroom.
Ingredients
For 3 servings:
- 2 medium carrots,
- 1 medium onion,
- 100 g uncooked rice,
- 1 garlic clove,
- 2 tbsp olive oil,
- 150 g mushrooms,
- 350 ml tomato juice,
- 1 bay leaf,
- salt,
- pepper.
Clean, wash and slice the carrot.
Add 2 tbsp olive oil into a pan, heat it over a low heat and add the carrot. Steer and let it cook for about 3 minutes.
Clean the onion and garlic. You can slice the garlic or not, it's your choice. I like it sliced as it can be eaten. Cut the onion in half.
Add the sliced onion, garlic and the mushroom.
Add the washed rice, salt, pepper and water to cover all.
Add one bay leaf or two as it gives the soup a nice flavor or if you don't like bay leaf, you can use any herb you like.
Cover with a lid and let it cook at a medium heat till everything is soft, about 25 minutes.
When everything is soft, add the tomato juice. I'm using my homemade tomato juice made of homegrown tomatoes.
It's better to make your own as it's healthier.
This is free of any chemicals, organic, it has only tomato juice and salt, that's all. Sometimes I'm using different herbs like basil or oregano to make it more flavored and also make just plain tomato juice.
If you can't make your own tomato juice, you can use fresh tomatoes, sliced, or try to buy pealed canned tomatoes. That is also good.
And you have a healthy soup that you can make all year round. It's easy to prepare and ready in no time.
This is my entry to Steemit Fruits And Veggies Monday Contest hosted by