Main Page
Fast and tasty
Soup with rice and carrots from canned fish

Rice and Carrot Soup with Canned Tuna

A simple recipe for a tempting soup — quick and inexpensive! Those of us who love to cook sometimes get the urge to attempt a culinary feat, to treat ourselves and our loved ones to something wildly original and elaborate. But often there's just not enough time or energy, and you have to fall back on easy, fast recipes. This soup is exactly that — quick and extremely easy to make, ready to serve in half an hour. It's an ideal first course for lunch when time is short but you want to eat right now.

irvingstone

Recipe author

Soup with rice and carrots from canned fish

Composition / ingredients

Servings:

Tuna (canned, 1 can)

200

Rice

150

Carrots (two small or one medium)

Onion

Water

Dill

0.5

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 0 % 0 g

Carbohydrates 71 % 5 g

31 kcal

GI: 17 / 83 / 0

Cooking method

Cooking time: 30 min

Step 1:

The ingredients.
Step 2:

Cut the onion into half-rings.
Step 3:

Pour the water into a pot and bring it to a boil. While the water heats up, move on to the next steps.
Step 4:

Sauté the onion in a skillet.
Step 5:

Cut the carrot into half-moons.
Step 6:

Rinse the rice.
Step 7:

Once the water boils, add the rice, carrot, and sautéed onion to the pot. Cook for about 10 minutes.
Step 8:

When the rice is almost done, add the tuna. If the can has large chunks, mash them with a fork first and remove any bones. Cook for another 5–7 minutes. Season with salt and pepper to taste.
Step 9:

Chop the dill.
Step 10:

Ladle the finished soup into bowls and add dill to each.
Step 11:

Stir and it's ready to eat. Enjoy!

As my sweetheart never tires of saying, a real fish soup should be over-salted and over-peppered. He means ukha (Russian fish soup), of course, but following that tradition I try not to skimp on seasoning even for these canned-fish soups. For this one I used canned tuna meant for salads — it's already flaked, which saves a little more time. If the recipe as written seems too plain, you can swap half the rice for a couple of diced potatoes. Then again, you'll have to spend the time and effort peeling them...