Vegan vegetable soup with rice

Ingredients for 4 servings:

• 250 g carrot(s)
• 350 g celeriac
• 2 small potatoes or 3
• 1 bell pepper(s), red
• 4 small vine tomatoes
• 1 onion(s)
• 1 clove(s) garlic
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1 liter of water
• 1 tbsp vegetable broth, instant (vegan)
• 250 g long grain rice (express rice)
• some salt and pepper, colored or black from the mill
• some parsley or basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean, peel, wash, and finely dice the carrots, celery, and potatoes. Halve, clean, rinse, and also finely dice the bell pepper. Wash, clean, quarter, deseed, and finely chop the vine tomatoes. Peel the onion and garlic clove and finely dice both. Heat the olive oil in a soup pot and sauté the onions and garlic until translucent. Then add the carrots, celery, and potatoes, stir in the tomato paste, and sauté everything for about 5 minutes. Pour in the water and bring to a boil. Stir in the vegetable stock, cover, and simmer for about 10 minutes. Then stir in the rice and cook for another 3 to 5 minutes. Season the vegetable soup with salt and a few turns of mixed or black pepper from the mill, and serve sprinkled with some freshly chopped parsley or basil.