Rice and Vegetable Soup

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Rice and Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
1 Leek
2 sticks Celery
2 carrots
3 cups light vegetable stock
12 cherry tomatoes
parsley
4 Tbsps Sauerkraut
2 cups Rice (cooked)
1 Tbsp Oil
salt
peppers
How healthy are the main ingredients?
CelerySauerkrautLeekcarrottomatoparsley

Preparation steps

1.
Wash the leek and cut into strips. Peel the carrots and cut into julienne sticks. Wash and thinly slice the celery, using a mandolin vegetable slicer if available. Heat 1 tbsp oil and sweat the leek until beginning to soften. Add the stock and simmer for about 5 minutes. Add the celery and carrots and cook for a further 5 minutes. Add the rice and heat in the soup. Season with salt and pepper. Add the tomatoes and cook until the skins burst.
2.
Ladle the soup into bowls and serve garnished with sauerkraut and parsley.