Vegan Rice Soup

Ingredients

• 200 g whole grain rice
• Salt
• pepper (ground)
• 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, then bring to a boil with slightly salted water at about twice the volume and simmer covered over low heat for 30 minutes.

2. 2.

   Peel the onion and dice it. Halve the bell peppers, remove seeds, wash and cut into thin strips. Wash and trim the zucchini, celery, and fennel. Dice the zucchini and celery, slice the fennel into rounds.

3. 3.

   Sauté the onion in hot oil until translucent, add the vegetables and stir-fry for a few minutes, pour in the broth and simmer covered for 15 minutes.

4. 4.

   Wash the marjoram and pluck the leaves. Mix the rice into the vegetable mixture, season with thyme, salt, and pepper. Sprinkle with marjoram and serve.