John Myers
Ingredients for 4 servings:
- 400 g broccoli
- 200 g carrot(s)
- 2 stalk(s) Celery
- 1 red bell pepper(s)
- 1 large onion(s)
- 1 tbsp olive oil
- 300 g Brussels sprouts, frozen
- 200 g tomatoes, pureed
- 3 tbsp vegetable broth, granulated
- 100 g rice (brown rice)
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash and trim the vegetables. Divide the broccoli into florets, finely slice the carrots and celery. Cut the bell pepper into small pieces and roughly dice the onion. Heat olive oil in a pan and fry the onions vigorously. Add the prepared vegetables and Brussels sprouts. Deglaze with 1.5 liters of water and the passata, then stir in the vegetable stock. Cover and simmer over medium heat for about 30 minutes. Meanwhile, cook the rice in boiling salted water according to the package instructions. Drain and add to the soup. Season to taste with salt and pepper.
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