10Ingredients
Calories
50Minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 onion (large, diced)
  • 350 grams brussels sprouts (halved)
  • 400 grams broccoli (cut into florets)
  • 200 grams carrots (peeled and sliced)
  • 2 stalks celery (sliced)
  • 1 red bell pepper (chopped)
  • 1.5 liters vegetable stock
  • 200 grams tomato purée
  • 100 grams rice (wholegrain)

Directions

  1. Heat oil in a large pan and sauté the onion. Add the brussels sprouts, broccoli, carrots, celery and peppers. Add the stock and tomato purée, cover and simmer for 25-30 minutes.
  2. In a separate pan, cook the rice in boiling salted water as per the package instructions. Drain then add to the soup. Season to taste and serve.
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