Description
Easy and delicious vegetable soup, the highlight of which - rice balls with pesto sauce and tofu. A perfect dish for a Lenten table every day and for the occasion.
Ingredients
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Zucchini
1 piece
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Bow white
1 piece
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Garlic
3 tooth
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Broccoli
150 g
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Cauliflower
150 g
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The Apium graveolens Dulce
3 piece
-
Figure
100 g
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Tofu
40 g
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Basil
30 g
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Pine nuts
30 g
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Olive oil
50 g
Cooking
First we need to cook the rice. I love brown rice, it is very useful and incredibly tasty. We need to cook 100g rice 150g of water until tender. It took me about 25 minutes.
The main component of our soup vegetables. If you don't have fresh, then frozen is fine.
Boil broccoli and cauliflower until soft.
Celery, onion and garlic fry in a pan until soft, add sliced zucchini and 1 ladle of broth from the cabbage.
To prepare pesto in blender, put Basil, olive oil and nuts.
Prepared vegetables put in blender and chop.
In a blender, place cauliflower and broccoli, add 50ml of water and chop.
All the chopped vegetables combine in a saucepan, add paprika and your favorite herbs, I have an Italian blend.
Cooked rice cool slightly, combine with pesto and tofu and roll into balls. Put the balls into the soup and serve.
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