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🍽️ Creamy Vegan Rice Soup with Colorful Vegetables

275 kcal · 30 min · 4 servings

Ingredients

• 200 g brown rice
• salt
• pepper (from the mill)
• 1 onion
• 2 red bell peppers
• 1 zucchini
• 2 stalks celery
• 200 g fennel
• 2 tbsp sunflower oil
• 800 ml vegetable broth
• 2 tsp dried thyme
• 2 sprigs marjoram

Instructions

1. 1. Rinse the rice thoroughly under running water in a sieve.
2. 2. Place the rinsed rice into a pot.
3. 3. Add lightly salted water, using about twice the volume of the rice.
4. 4. Bring the water and rice to a boil.
5. 5. Reduce the heat to a low setting.
6. 6. Cover the pot with a lid.
7. 7. Let the rice simmer on low heat for 30 minutes.
8. 8. Peel the onion.
9. 9. Cut the onion into small cubes.
10. 10. Halve the bell pepper.
11. 11. Remove the inner core (seeds and membranes) of the bell pepper.
12. 12. Wash the bell pepper.
13. 13. Cut the bell pepper into thin strips.
14. 14. Wash the zucchini, celery, and fennel.
15. 15. Remove any tough or inedible parts from the zucchini, celery, and fennel.
16. 16. Cut the zucchini into cubes.
17. 17. Cut the celery into cubes.
18. 18. Slice the fennel into thin slices.
19. 19. Heat oil in a pan or pot.
20. 20. Add the onion cubes to the hot oil.
21. 21. Sauté the onions until they are translucent and soft.
22. 22. Add the prepared bell pepper, zucchini, celery, and fennel vegetables.
23. 23. Fry the vegetables, stirring constantly, for a few minutes.
24. 24. Pour vegetable broth over the vegetables.
25. 25. Cover the pot.
26. 26. Let the soup simmer for 15 minutes.
27. 27. Wash the marjoram.
28. 28. Pluck the leaves off the marjoram stems.
29. 29. Add the cooked rice to the vegetables in the soup.
30. 30. Season the soup with thyme.
31. 31. Season the soup with salt.
32. 32. Season the soup with pepper.
33. 33. Sprinkle the finished soup with the marjoram leaves.
34. 34. Serve the vegan rice soup.

Nutrition per serving

• kcal: 275
• Protein: 8 g · Fett/Fat: 7 g · Carbs: 45 g