Vegetable Soup with Rice

Ingredients

• 1 onion
• 200 g celery root
• 2 carrots
• 1 large potato
• 1 stalk leek
• 200 g Green beans
• 40 g Butter
• 75 g whole grain rice
• 1 l vegetable broth
• Salt
• black pepper
• 1 egg
• 2 tbsp lemon juice
• 0.5 bunch flat-leaf parsley

Instructions

1. 1.

   Peel and finely chop the onion for the vegetable soup. Peel the celery root, carrots, and potato and cut them into 1 cm cubes.

2. 2.

   Trim the tough green leaves and root end of the leek. Clean the stalk, split it lengthwise, wash thoroughly, then slice crosswise into thin strips. Wash, trim, and cut the beans into about 2 cm pieces.

3. 3.

   Heat butter in a soup pot and sauté all vegetables over medium heat for 1 minute while stirring. Add the rice, stir, and cook until translucent.

4. 4.

   Stir in the broth, bring to a boil, then cover and simmer on low heat for about 30 minutes. Season the soup with salt and pepper and set aside.

5. 5.

   Whisk the egg with lemon juice. Gradually add half a ladle of soup while stirring, then slowly mix into the pot. Taste the soup. Wash, dry, shake off excess water, chop parsley, and stir in at the end. Serve the vegetable soup warm.