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Vegetable-Rice Soup
Time
6 Mins
Servings
4
Diet Restriction
- - -
Rating
0 Votes
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Secret Ingredients
  • 1 tomato (seeded, diced)
  • 2 scallions (chopped) or 2 green onions (chopped)
  • 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 white 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
Directions
  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.
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