Vegetable-rice Soup

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 tomato (seeded, diced)
• 2 scallions (chopped) or 2 green onions (chopped)
• 2 stalks celery (chopped)
• 2 carrots (peeled, chopped)
• 1 cup cauliflower (cut into small florets)
• 1 sweet pepper (seeded and diced)
• 4 tablespoons extra virgin olive oil
• 3 tablespoons rice
• 1 teaspoon fresh basil (diced)
• 1 zucchini (chopped)
• 1/2 teaspoon fresh parsley (diced)
• 1/2 teaspoon fresh garlic (minced)
• 6 cups water or 6 cups vegetable stock
• 1/4 teaspoon black pepper
• salt

Recipe

• 1 in cooking pot, sauté carrots, celery, scallion, cauliflower with 2 tablespoon of oil and garlic till tender.
• 2 add the vegetable stock or water; 2 tablespoons of oil and boil it for 5 minutes.
• 3 to the boiling vegetables, add rice, zucchini, sweet pepper, basil and parsley.
• 4 in a medium heat, cook the soup for 45 minutes; add black pepper and salt.
• 5 serve it hot.
• 6 p.s. if you are not on lent or a vegan, you may add cream or plain yogurt. if you prefer spicy soup, you may add chili powder (berbere) or tabasco.