Curried Tomato and Brown Rice Soup with Fried Paneer
HOW TO PREPARE
Heat olive oil in a medium sauce pan over medium heat. Add onion and cook for 5-6 minutes. Stir in curry powder, then brown rice.
Pour in tomato sauce and 1 cup of vegetable broth. Bring to a boil, reduce to a simmer, and let cook until rice is tender; 45-60 minutes. If soup thickens too much, add extra broth.
Towards the end of cooking the soup, heat 1 tablespoon olive oil and fry paneer, shaking pan occasionally.
Serve soup with a few cubes of cheese and a sprinkle of cilantro.
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1-2 tablespoons curry powder
- 1/2 cup short-grain brown rice
- 3 cups tomato sauce
- 2-3 cups vegetable broth
- 2-3 ounces paneer, cubed