A vibrant and flavorful soup featuring fresh cilantro and hearty vegetables, perfect for a cozy meal.
Heat the olive oil in a soup pot over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the soup.
Add the chopped onion, minced garlic, and diced tomatoes to the pot. Sauté until the onion becomes translucent.
Stir frequently to prevent the garlic from burning.
Stir in the diced potatoes and paprika, cooking for another 2 minutes.
Cut the potatoes into small, even pieces for quicker cooking.
Add the bouillon cubes, half of the green pepper (left whole), and half of the cilantro bunch tied together with string.
Tying the cilantro makes it easy to remove later.
Pour in the water, ensuring the vegetables are fully submerged. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Simmering allows the flavors to meld together beautifully.
Add the rice to the pot and continue to simmer until the rice is tender, about 10 minutes.
Stir occasionally to prevent the rice from sticking to the bottom.
Remove the green pepper and cilantro bunch from the pot and discard.
This step ensures a smooth texture without large chunks of cooked herbs.
Chop the remaining green pepper and cilantro. Serve the soup in bowls, garnished with the chopped green pepper and cilantro.
Garnishing with fresh ingredients adds a burst of color and flavor.
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