Vegetable Soup with Rice
Whole grain rice, vegetables and herbs provide many vitamins, minerals and fibre. With a good 1/4 of the daily fibre requirement, the fat and sugar metabolism is favourably supported; therefore, diabetics and cholesterol-conscious people can also take it without hesitation!
You can further enhance the vegetable soup with rice with various soup garnishes - how about, for example, egg garnish, peas or croutons?
Peel and chop the onion. Peel celery root, carrots and potato and cut into 1 cm (approximately 1/2 inch) cubes.
Trim tough green leaves and roots from leek. Cut stalk lengthwise and rinse thoroughly. Cut the leek crosswise into thin strips. Rinse green beans, trim and cut into about 2 cm (approximately 3/4-inch) lengths.
In a soup pot, melt the butter and add all of the vegetables. Sauté over medium heat for 30 seconds while stirring. Add the rice and sauté until translucent, stirring constantly.
Stir in broth, bring to a boil and cook covered for about 30 minutes over low heat. Season the soup with salt and pepper and set aside.
Whisk egg with lemon juice. Slowly pour into the soup while stirring and cook briefly. Season the vegetable soup to taste. Rinse parsley, chop and stir into the soup before serving.