← All recipes

🍽️ Vegetable Rice Soup

331 kcal · 30 min · 4 servings

Vegetable Rice Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the leek thoroughly and pat it dry with a kitchen towel.
  2. 2. Cut the leek into thin rings.
  3. 3. Wash the carrots and peel them.
  4. 4. Cut the carrots into thin strips.
  5. 5. Wash the celery and clean it.
  6. 6. Slice the celery into 5 millimeter thick rounds.
  7. 7. Bring water to a boil in a pot and add some salt.
  8. 8. Cook the rice over medium heat for about 12 minutes until tender.
  9. 9. Remove the pot from the heat and set the rice aside.
  10. 10. Heat the oil in a large pan.
  11. 11. Sauté the leek rings over medium heat for 4 to 6 minutes.
  12. 12. Pour the broth into the pan.
  13. 13. Let the soup simmer for about 5 minutes.
  14. 14. Add the celery and carrots to the soup.
  15. 15. Cook the vegetables for another 5 minutes.
  16. 16. Add the cooked rice to the soup.
  17. 17. Heat the rice in the soup until it is warm.
  18. 18. Season the soup with salt and pepper to taste.
  19. 19. Wash the tomatoes and dry them.
  20. 20. Add the whole tomatoes to the soup.
  21. 21. Bring the soup to a boil until the tomato skins split.
  22. 22. Wash the parsley and shake off excess water.
  23. 23. Finely chop the parsley.
  24. 24. Fill the soup into bowls.
  25. 25. Garnish the soup with sauerkraut and the fresh parsley.

Nutrition per serving