Rice Soup with Vegetables

Ingredients

• 1 stalk leek
• 2 stalks celery
• 2 carrots
• 12 Cherry tomatoes
• parsley
• 4 tbsp sauerkraut
• 300 g cooked rice
• 1 tbsp Olive Oil
• Salt
• Pepper

Instructions

1. 1.

   Wash the leek, dry it and cut into thin rings. Wash, peel and slice the carrots into fine strips. Wash, trim and shave the celery into 5 mm wide slices. Cook the rice in a pot with boiling salted water over medium heat according to package instructions (about 12 minutes) and set aside.

2. 2.

   Heat oil in a pan. Sauté the leek over medium heat for 4–6 minutes. Add broth and simmer for about 5 minutes. Add celery and carrots and cook for another 5 minutes. Stir in the rice, warm through, and season with salt and pepper. Wash and dry the tomatoes, then add them to the soup and bring to a boil until the skins burst.

3. 3.

   Wash parsley, shake dry and finely chop. Ladle the rice soup into bowls and garnish with sauerkraut and parsley.