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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is one of my favorite soup recipes that I cook for my family during Lent. Ingredients:
1 tomato (seeded, diced) |
2 scallions (chopped) or 2 green onions (chopped) |
2 stalks celery (chopped) |
2 carrots (peeled, chopped) |
1 cup cauliflower (cut into small florets) |
1 sweet pepper (seeded and diced) |
4 tablespoons extra virgin olive oil |
3 tablespoons white rice |
1 teaspoon fresh basil (diced) |
1 zucchini (chopped) |
1/2 teaspoon fresh parsley (diced) |
1/2 teaspoon fresh garlic (minced) |
6 cups water or 6 cups vegetable stock |
1/4 teaspoon black pepper |
salt |
Directions:
1. In cooking pot, sauté carrots, celery, scallion, cauliflower with 2 tablespoon of oil and garlic till tender.
2. Add the vegetable stock or water; 2 tablespoons of oil and boil it for 5 minutes.
3. To the boiling vegetables, add rice, zucchini, sweet pepper, basil and parsley.
4. In a medium heat, cook the soup for 45 minutes; add black pepper and salt.
5. Serve it hot.
6. P.S. if you are not on Lent or a vegan, you may add cream or plain yogurt. If you prefer spicy soup, you may add chili powder (berbere) or tabasco.
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