Description
Soup with celery, zucchini, carrots and rice with sunflower oil is perfect for lunch during lent. Easy and delicious, and of course useful!
Ingredients
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Figure
0.25 cup
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Zucchini
0.5 piece
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Celery root
0.25 piece
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Carrots
1 piece
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Onion
1 piece
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Potatoes
1 piece
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Allspice
6 piece
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Dill
1 tsp
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Parsley
1 tsp
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Bay leaf
1 piece
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Sunflower oil
2 Tbsp
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Salt
1 Tbsp
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Water
1.5 l
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Green onions
2 piece
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Black pepper
0.125 tsp
Cooking
Put water on the fire, bring to a boil and put the rice.
Carrots, half cut into dice, and half grate. Celery is also grated. The rest of the vegetables cut into cubes.
Sent to rice. Sprinkle with salt and cook until tender about 15 minutes.
Preparing spices for soup.
Sent to the soup, add the sunflower oil.
Cook for another 3-5 minutes and our soup is ready!
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