Vegetable soup with peppers and rice

Ingredients for 5 servings:

• 2 cup(s) rice, parboiled, or long grain/Patna rice
• 5 spring onions
• 2 onions
• 1 ½ bell pepper(s), red, or 1 red and 1/2 green
• 10 portions of cauliflower or broccoli, small florets
• 12 mushrooms, brown
• 2 liters of water
• 6 tsp, heaped vegetable broth, instant
• salt and pepper
• 3 pinches of ginger powder, or 1 slice of finely chopped ginger root
• 4 dashes of Tabasco
• 3 pinches of nutmeg
• 4 tbsp chives, chopped
• 2 tbsp dill, chopped
• e.g. cream
• e.g. chili pepper(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

exclusively from ingredients with positive glycemic index values

Boil 1.5 liters of water and add vegetable stock powder. Finely dice the onions, slice the spring onions into small rings, using plenty of the green parts as well. Clean and slice the mushrooms, and finely dice the bell peppers. Add 2 cups of rice to the boiling vegetable stock and add the diced onions. Simmer uncovered. Depending on the rice’s cooking time, add the cauliflower/broccoli 15 minutes before the end. (The cauliflower can be replaced with zucchini or green beans.) Five minutes later, add the remaining half a liter of water, the spring onions and mushrooms, and five minutes before the end, add the bell peppers (if you prefer them less crunchy, you can add them with the mushrooms), a little salt and pepper, Tabasco, and ginger, and cook with the lid on for five minutes. Season with nutmeg, chives, and dill before serving. If you like it a bit spicier, you can add one or two chili peppers. If you like, you can also add a little cream to the prepared soup bowl. It’s perfect as a starter, but also as a main course with some whole-grain rye bread or rolls.