Pumpkin Soup with Colorful Vegetables

Ingredients

• 100 g whole grain rice
• 800 ml vegetable broth
• 400 g pumpkin (e.g., Hokkaido)
• 1 yellow zucchini
• 2 red bell peppers
• 200 g Green beans
• 150 g peas
• Salt
• 2 stems basil
• 2 thyme sprigs

Instructions

1. 1.

   Wash the rice until the water runs clear and drain. Bring the vegetable broth to a boil, add the rice and simmer for about 15 minutes over medium heat.

2. 2.

   If necessary, peel, deseed, and cube the pumpkin. Clean, wash, trim ends, and cut the zucchini into small pieces. Clean, wash, halve, deseed, and cube the bell peppers. Trim, wash, and cut the green beans into 2–3 cm pieces. Wash and drain the peas (or thaw frozen peas).

3. 3.

   Add the pumpkin cubes to the rice and simmer for another 10 minutes. Add the beans and bell peppers and cook for an additional 10 minutes. Finally add the zucchini and peas and simmer for about 5 more minutes.

4. 4.

   Meanwhile wash, dry, shake off excess water, and chop the basil and thyme. Season the soup with salt and serve sprinkled with basil and garnished with thyme.