Diary of a Dying Nation (@DiaryofaDyingNation)

Tomato Soup w/Vegetables & Rice *A nourishing, satisfying, and delicious meal all in one for those cloudy days announcing the arrival of fall and the end of summer* 1/3 c. of olive oil 200 grams of peeled and diced white onion (about 1 cm cubes) 120 grams of peeled and diced carrots (~ 1 cm cubes) 30 grams of American celery stalks, thinly sliced 100 grams of diced bell peppers (~ 1 cm cubes) 30 grams of celery root, peeled and diced (~ 1 cm cubes) 30 grams of parsley root, peeled and diced (~ 1 cm cubes) 2 cloves of garlic, finely sliced 1 tsp. of fresh thyme leaves, finely chopped 130 grams of tomato paste 800 grams of crushed tomatoes 2 T. of sugar 4 tsp. of salt A pinch of black pepper 2.2 liters of cold water 1 tsp. of ground cumin 1/2 c. of Persian rice 10 grams of basil leaves, chopped Heat olive oil in a pot over medium heat. Add the onions, carrots, celery, bell peppers, celery root, parsley root, garlic, and thyme. Sauté lightly for a few min. Add the tomato paste to the pot and continue to sauté for about 3 min., stirring continuously. Stir in the crushed tomatoes, sugar, salt, and black pepper. Reduce the heat to low and simmer for about 5 min., stirring occasionally. Add the cold water and ground cumin to the pot. Increase the heat to high, and bring the mixture to a boil. Once it boils, reduce the heat to low, partially cover the pot with a lid, and simmer for about half an hour. Add the Persian rice to the pot, cover it entirely with the sauce, and continue to simmer for another half an hour. Stir every 10 min. Remove the pot from the heat, stir in the chopped basil leaves, and serve hot. #Soup #TomatoSoup #Vegetables #Rice #MakeThis https://www.ynetnews.com/culture/article/syaqpu3xa