Vegetable soup with rice

Name: Vegetable soup with rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 350 g Brussels sprouts; 400 g Broccoli; 200 g Carrots; 2 stalks of celery; 1 red pepper; 1 big onion; 1 TABLESPOON Olive oil; 200 g strained tomatoes; 3 TABLESPOONS Instant vegetable stock; 100 g Whole Grain Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

350 g Brussels sprouts
400 g Broccoli
200 g Carrots
2 stalks of celery
1 red pepper
1 big onion
1 TABLESPOON Olive oil
200 g strained tomatoes
3 TABLESPOONS Instant vegetable stock
100 g Whole Grain Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean and wash the Brussels sprouts and cut them into a cross shape. Wash and clean the broccoli and cut into florets. Peel, wash and slice the carrots. Wash, clean and slice the celery.
2
Clean, wash and cut the peppers into pieces. Peel and roughly dice the onion. Heat olive oil in a pot, fry the onions well. Add prepared vegetables, 1.5 litres of water and strained tomatoes.
3
Stir in broth. Cover and let simmer for 25-30 minutes at low heat. Cook rice in boiling salted water for about 25 minutes. Drain, drain and add to the soup. Season to taste with salt and pepper.