krümeltigers summer vegetable soup across the garden

Ingredients for 4 servings:

• 1 large zucchini, round
• 1 red bell pepper(s)
• 3 potatoes
• 1 handful of green beans
• 2 carrots
• 8 m.-large tomato(s)
• 1 onion(s)
• 2 cloves garlic
• 4 stalks of New Zealand spinach
• ½ tsp salt
• 800 ml water
• 2 tbsp oil (coconut oil)
• 180 g Basmati, whole grain
• herbal salt
• Pepper, freshly ground

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

with lots of zucchini and rice

Cook the basmati rice separately in a pot according to the package instructions. Peel the onions and garlic and dice finely. Peel the potatoes and cut into small cubes, peel the carrots and cut into very fine cubes. Remove the seeds from the zucchini and cut into cubes of about 1.5 cm. Remove the ends from the beans and cut into pieces. Remove the seeds from the peppers and cut into small pieces. Peel the tomatoes (I used a tomato peeler for this, otherwise dip them briefly in hot water, rinse them and peel off the skin), remove the stems and cut into cubes. For the New Zealand spinach, pluck the leaves from the stems, wash them thoroughly and cut them into fine strips. Set all the vegetables aside. Heat the coconut oil in a pot and fry the onion and garlic in it; they can brown a little if you like. Deglaze with the water and bring to a boil. Add the salt and then first add the carrots and green beans to the pot and cook for about 5 minutes. Next, add the potatoes and peppers, and cook for another 5 minutes. Next, add the zucchini and diced tomatoes, and cook for another 5-8 minutes until all the vegetables are tender. Season with herb salt and pepper. Finally, add the separately cooked rice and spinach strips and mix thoroughly. If you want to save a step, use 1 liter of water and add the rice to the pot as early as possible, depending on the cooking time on the rice packet.