Rice Soup with Celery and Leek

Rice soup with celery and leek

Do not puzzle over how to diversify the table during fasting. It’s enough to study the recipe for not quite standard rice soup, allow the use of zucchini in the first dish and cook its only 1 time. After that, this first fasting dish will become We will be a regular at your table.

Rice Soup Recipe

Fasting is not only a time of giving up almost everything. This time, when you can learn to cook something not so greasy, vegetable and diverse, then to apply in everyday life when the body needs unloading, as often happens after holidays. This rice soup can be used as a light dinner or breakfast. The approximate time for cooking the soup is 2 hours, but if someone masters it in a slow cooker, then everything can be much faster and easier.

The main ingredients:

• zucchini, carrots, leeks, celery stalk – 1 pc.;
• potatoes and bay leaf – 2 pcs.;
• olive oil – 1 tablespoon;
• salt – 2 teaspoons;
• red and black ground pepper – 2 g;
• lemon – 1 slice;
• garlic – 1 clove;
• tomato paste – 1 teaspoon;
• steamed rice – ½ cup;
• water – 2 liters.

Cooking method

Washed and peeled carrots cut into circles, which we divide into 4 parts. Under running water, wash the leek and cut into thin rings. We do the same operation with celery, but it cut the stem into cubes.

Pour a little olive oil into a heated pan. fry the carrots for 2-3 minutes. Then we add celery to it and leek. All together we pass for about 10 minutes. Take a pot pour 2 liters of water into it and bring to a boil. Immediately after that pour vegetables into it and mix so as not to burn.

Zucchini peeled and cut into thin not too long straws. Prepared and peeled potatoes cubes. In a pot where carrots are already boiled, add zucchini, potatoes, salt and pepper, as well as a leaf of parsley. Cook together about 15 minutes.

During this time, thoroughly rinse the rice under running water cold, then pour it into the pan, add it here a teaspoon of tomato paste and 1 clove of garlic. Cook the soup about 15-20 minutes, guided by the readiness of rice.

Serve hot to the table, decorating each plate with a slice lemon and a few leaves of parsley.

Cooking option: if you do not like zucchini, then you can do not add, but in this case you need to increase the number potatoes, for 1-2 pieces.