Ingredients
- 1 kg (2,2 lb) potatoes
- 250 g (8,8 oz) rice
- 2 onions (200 g – 7 oz)
- 2 carrots (200 g – 7 oz)
- 1 cauliflower (200 g – 7 oz)
- 1 bell pepper (100 g – 3,5 oz)
- 2 tbsp vegetable oil
- parsley
- 1 tbsp salt
Directions
- Wash, peel, and chop the potatoes into cubes.
- Wash peel and finely dice the onions, carrots, cauliflower, and the bell pepper.
- Fry the finely diced vegetables in 2 tbsp of vegetable oil for 5 minutes on low heat.
- Put the potatoes to boil in 4 liters water (0,9 gall).
- Add the sauteed vegetables and the rice and let the soup boil for 30 minutes.
- Add 1 tbsp of salt.
- Turn off the stove and garnish with finely chopped parsley.
- Let the soup rest with the lid on for 10 minutes before serving.
- Serve.
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