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Rice-vegetable soup

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Rice-vegetable soup

Rice is a source of carbohydrates, to eat it properly. Here is my version of a perfect combination of rice with vegetables. Very nutritious and zero inches to the waist. Sorry no photo, just at first did not, and repeat do not like soup, so I don't know if I can take pictures again...


Cooking time 40 minutes Number of servings5

Ingredients for Rice-vegetable soup




Step-by-step instruction of cooking Rice-vegetable soup


Step 1

The rice washed to the transparent water. Fill with water and put on to cook. It is about 30 minutes. Do not forget to remove the top of the starch foam. Add bouillon cube.


Step 2

Shinkuem cabbage quite finely.


Step 3

In parallel, we cut the onions, carrots (as you like). I carrot that is chopped with a knife, because the Turk it is not so juicy.


Step 4

Tomatoes and pepper cut into equal cubes. All this put aside.


Step 5

Take cauliflower or broccoli, or squash, or zucchini (or all together for a bit) and cook it in a small amount of water. It is small, because then the boiled vegetables need to punch in a blender with this broth.


Step 6

Add to rice shredded cabbage, let it boil together.


Step 7

When the rice is well cooked, pour it in our mashed vegetables (your favorite or least favorite of your children, they do not realize that these vegetables are there). Bring to a boil and boil 10 minutes.


Step 8

Then add all the spices, salt, tomatoes with pepper and cook on low heat for another 10 minutes.


Step 9

Turn off and allow to sit for another half an hour.


Step 10

The soup turns thick, can be used as a snack. Something like grub. Due to the fact that there is no oil, this rice can eat without harm to the figures.


Step 11

Bon appetit!