Ingredients

The following ingredients have 4 Servings
  • 1 Leek
  • 2 sticks Celery
  • 2 carrots
  • 3 cups light vegetable stock
  • 12 cherry tomatoes
  • parsley
  • 4 Tbsps Sauerkraut
  • 2 cups Rice (cooked)
  • 1 Tbsp Oil
  • salt
  • peppers

Instruction

  • Wash the leek and cut into strips. Peel the carrots and cut into julienne sticks. Wash and thinly slice the celery, using a mandolin vegetable slicer if available. Heat 1 tbsp oil and sweat the leek until beginning to soften. Add the stock and simmer for about 5 minutes. Add the celery and carrots and cook for a further 5 minutes. Add the rice and heat in the soup. Season with salt and pepper. Add the tomatoes and cook until the skins burst.
  • Ladle the soup into bowls and serve garnished with sauerkraut and parsley.