Cabbage soup

Name: Cabbage soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 120 g Wholemeal rice; 7-10 Tbsp Salt; 1 (approx. 800 g) Head white cabbage; 4 Tomatoes; 1 collar (approx. 170 g) Spring onions; 1 (approx. 250 g) red pepper; 1/2 Perennial celery; 4 (approx. 400 g) Carrots; 1 (approx. 80 g) Onion; 1 l Vegetable broth (instant); 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

120 g Wholemeal rice
7-10 Tbsp Salt
1 (approx. 800 g) Head white cabbage
4 Tomatoes
1 collar (approx. 170 g) Spring onions
1 (approx. 250 g) red pepper
1/2 Perennial celery
4 (approx. 400 g) Carrots
1 (approx. 80 g) Onion
1 l Vegetable broth (instant)
7-10 Tbsp Pepper

Directions

1
Prepare the rice in salt water according to the instructions on the packet. In the meantime quarter the white cabbage, clean it and cut out the stalk. Cut cabbage into bite-sized pieces and wash. Wash, clean and quarter the tomatoes.
2
Remove cores. Cut the fruit flesh into pieces. Clean and wash spring onions, bell peppers and celery and cut into pieces. Put some celery green aside. Peel carrots and onion and cut into pieces.
3
Put the vegetables and broth in a pot, cover and bring to the boil. Simmer in open pot for about 10 minutes. Then put the lid back on and cook for 10-15 minutes, if necessary add some more water. Add rice and season to taste with a little salt and pepper.
4
Garnish with celery green.