Moroccan Vegan Rice Soup

• 1 dash olive oil
• 1/2 onion chopped
• 1/2 leek chopped
• 2 teaspoons ras el hanout
• 1 liter vegetable stock
• 1/2 aubergine diced
• 1/2 zucchini diced
• 1 carrot sliced
• 1/4 cup brown rice this measure results in a creamy thick soup, adjust according to your taste
• salt
• pepper
• dried parsley to taste
• lemon wedges to serve

1. Heat the oil in a cooking pot (the pressure cooking* pot if using), add the onion, leek, sprinkle Ras El Hanout and saute on a medium-low heat until translucent.
2. Pour the stock, put in the rest of the vegetables and the brown rice and season with salt, pepper and dried parsley to taste. Cover, bring to a boil and then cook over low heat for 15 minutes since full pressure is reached when using the pressure cooker* or simmer until the rice is done for regular cooking.
3. *Always follow your pressure cooker instructions and manage it with due care.
4. Serve and enjoy! I squeezed some lemon juice on it at the end, the Turkish way and it was a delicious touch!

olive oil, onion, hanout, vegetable stock, aubergine, zucchini, carrot, brown rice, salt, pepper, parsley, lemon wedges

Taken from www.yummly.com/recipe/Moroccan-Vegan-Rice-Soup-1665981 (may not work)