Vegetable soup, spicy

Ingredients for 4 servings:

• ½ cup(s) brown rice
• 1 cup(s) water
• 1 liter of water
• ½ tbsp vegetable broth, granulated
• 60 g ginger, finely weighed
• 200 g carrot(s), diced
• 1 handful of celery – green
• 1 handful of celeriac, diced
• 2 roots of parsley
• 2 stalk(s) leeks, sliced
• 1 tbsp curry, without salt (health food store)
• 12 grains of pepper, ground
• 1 tbsp salt, seasoned salt (health food store)
• 1 tsp cane sugar
• Salt
• 500 g tomatoes, quartered
• possibly sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice. Boil all ingredients in 1 liter of water for about 15 minutes. Purée with an electric hand blender and season with salt. Serve hot with a generous dollop of sour cream, which also helps to counteract the spiciness.