Vegetable-Rice Soup

• 1 tomatoes (seeded, diced)
• 2 scallions (chopped) or 2 green onions (chopped)
• 2 stalks celery (chopped)
• 2 carrots (peeled, chopped)
• 1 cup cauliflower (cut into small florets)
• 1 sweet pepper (seeded and diced)
• 4 tablespoons extra virgin olive oil
• 3 tablespoons white rice
• 1 teaspoon fresh basil (diced)
• 1 zucchini (chopped)
• 1/2 teaspoon fresh parsley (diced)
• 1/2 teaspoon fresh garlic (minced)
• 6 cups water or 6 cups vegetable stock
• 1/4 teaspoon black pepper
• salt

1. In cooking pot, saute carrots, celery, scallion, cauliflower with 2 tablespoon of oil and garlic till tender.
2. Add the vegetable stock or water; 2 tablespoons of oil and boil it for 5 minutes.
3. To the boiling vegetables, add rice, zucchini, sweet pepper, basil and parsley.
4. In a medium heat, cook the soup for 45 minutes; add black pepper and salt.
5. Serve it hot.
6. P.S. if you are not on Lent or a vegan, you may add cream or plain yogurt. If you prefer spicy soup, you may add chili powder (berbere) or tabasco.

tomatoes, scallions, stalks celery, carrots, cauliflower, sweet pepper, extra virgin olive oil, white rice, fresh basil, zucchini, fresh parsley, fresh garlic, water, black pepper, salt

Taken from www.food.com/recipe/vegetable-rice-soup-356950 (may not work)