This vegetable soup with rice and celery is quite hearty, even though it’s made without meat. A slight spiciness from chili pepper, fresh rosemary, and the warm aroma of coriander make the soup especially flavorful. The vegetables are sautéed first, which doesn’t complicate the process much but significantly enhances the taste.
Ingredients:
- Potatoes: 200 g
- Celery stalks: 200 g
- Rice: 60 g
- Carrot: 100 g
- Onion: 70 g
- Hot chili pepper: 7 g
- Butter: 30 g
- Rosemary: 5 g
- Coriander: 1/8 tsp
- Salt: 1/2 tsp
- Ground black pepper: 1/8 tsp
- Allspice (whole): 5-6 pieces
- Bay leaves: 2
- Dill: 10 g
- Water: 1 liter
Preparation:
- Prepare all necessary ingredients. Peel and cube the potatoes, onion, and carrot. Finely chop the celery stalk and dill.
- In a thick-bottomed pot, melt the butter and sauté the onion and carrot for 4-5 minutes.
- Slice the chili pepper into rings and remove the rosemary leaves from the stem. Add the chili and rosemary to the pot and sauté for 1 minute.
- Add the potatoes and celery to the pot and sauté for another 2-3 minutes.
- Add the allspice, bay leaves, and coriander. Pour in the water and bring to a boil.
- Add the rice and simmer over low heat for 10-12 minutes.
- Season with salt and ground black pepper. Stir in the chopped dill.
- Serve hot and enjoy!
Bon appétit!