Chinese rice soup

Ingredients for 2 servings:

• 3 spring onions
• 20 g ginger root
• 1 garlic clove(s)
• 60 g rice
• 1 cardamom pod(s) or ground cardamom
• 400 ml vegetable stock
• 2 tbsp soy sauce
• 200 g mixed vegetables (e.g. carrots, mushrooms, peas, peppers, soybean sprouts)
• 2 tsp balsamic vinegar
• 1 tbsp peanuts, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Light, spicy soup with ginger and vegetables

Wash the spring onions and slice into rings. Peel and finely chop the ginger and garlic, and bring to a boil with the white parts of the spring onions, rice, cardamom, broth, and soy sauce. Simmer over low heat for 20 minutes. Wash and chop the vegetables, add them, and cook for another 10 minutes. Season the soup with balsamic vinegar. Roughly chop the peanuts and add them to the soup along with the spring onion greens.