Vegetable soup with ginger and rice

1 onion
2-3 cm of ginge
150 g carrots
150 g of parsley root
100 g celery
2 tablespoons oil
1 teaspoon whole black peppercorns
80 g long grain rice
1 large carrot
1 small leek
1 small red bell pepper
200 g soft sausage

Peel the onions and ginger, root vegetables clean. All cut into small pieces. Heat oil in a Simax pot and gently fry the onion with Singer in it. Add the root vegetables and fry well. Pour in about 1250 ml of water and add salt and pepper. Vegetables cook over low heat for about 40 minutes.
Boil rice in salted water. Scraping carrots, leeks and peppers clean. All cut into small pieces. Sausage cut into slices.
Strain broth and bring to a boil again. Add the chopped vegetables with salami and cook. Finally, add the rice into the soup.


Preparation time: 60 minutes
Portion: 1350kJ / 321 kcal

© Kavalierglass of North America, Inc. 2012