Carrot – vegetable – rice – soup with sausages

Ingredients for 4 servings:

• 500 g carrot(s)
• 2 stalk(s) leeks
• 1 onion(s)
• 125 g rice
• 1 tsp oil
• 2 tbsp vegetable broth, granulated
• 4 sausages
• ½ bunch parsley
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring 3/4 l of salted water to a boil. Peel, wash, and slice the carrots. Trim and slice the leek. Peel and dice the onion. Add the rice to the boiling salted water and simmer over low heat for about 20 minutes. Heat the oil in a saucepan and sauté the onions. Add the vegetables, 1 1/4 l water, and the granulated stock and bring to a boil. Cover and cook for 15-20 minutes until tender. Slice the sausages and heat them in the soup shortly before the end of the cooking time. Wash the parsley and finely slice it. Drain the rice and add it to the soup. Season with salt, pepper, and nutmeg, and serve sprinkled with parsley.