Tomato squid and broccoli soup

Summer is coming soon! It's time to take on yourself! Try a light soup for lunch. A light soup that will help out both cold and as a snack at work (in the version without garlic)

Flora

Recipe author

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Composition / ingredients

Servings:

Squid

150

Fig (80 grams of pre-boiled rice)

Garlic

Chicken broth

200

Tomatoes (shredded canned)

200

Broccoli (I prefer unfrozen)

150

Basil (5 grams dry, or a little fresh)

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 6 g

Fats 6 % 1 g

Carbohydrates 59 % 10 g

67 kcal

GI: 20 / 80 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Cooking products.
Step 2:
I had frozen squid rings. They need to be defrosted, cut into pieces 1-1.5 cm
Step 3:
Defrosted broccoli inflorescences divided into pieces
Step 4:
Bring the squid to a boil in the broth, add broccoli there. Bring to a boil again.
Step 5:
Add tomatoes to a consistency that you like yourself. Someone likes it thicker, someone is thinner. Add rice (I boil rice in advance, and freeze it in portions. so that you can add it quickly and not waste time on cooking). Bring to a boil and cook for 2-3 minutes.
Step 6:
Add salt, add herbs (of course, fresh is better) and garlic. Remove from heat. That's all! If desired, add yogurt or sour cream to the finished dish.