Carrot soup with sausages

Name: Carrot soup with sausages
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 2 Leek sticks (leek); 1 medium onion; 1 TEASPOON Oil; 4 TSP Instant vegetable stock; 125 g Long grain rice; 7-10 Tbsp Salt; 4 (50 g each) Poultry Vienna sausages; 1/2 bunch Parsley; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Carrots
2 Leek sticks (leek)
1 medium onion
1 TEASPOON Oil
4 TSP Instant vegetable stock
125 g Long grain rice
7-10 Tbsp Salt
4 (50 g each) Poultry Vienna sausages
1/2 bunch Parsley
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean, peel and wash the carrots. Halve lengthwise and cut into slices. Clean, wash and cut leek into rings. Peel and chop onion. Heat oil in a pot and fry onion. Add carrots and leek. Add 1.25 litres of water.
2
Stir in broth and cook covered for 15-20 minutes. Cook rice in salt water according to package instructions. Slice the sausages and add them to the soup 5 minutes before the end of the cooking time. Wash parsley, dab dry and cut into fine strips. Drain rice and add to the soup. Season with salt, pepper and nutmeg and sprinkle with parsley