6 tomatoes
1 stalk of leek
2 carrots
2 stalks celery
3 tablespoons vegetable oil
100 g rice
1 pod of sweet pepper
100 g of fresh-frozen peas
100 g of Brussels sprouts
50 g parsley
salt
black pepper
Preparation
1. Tomatoes incision crosswise lowered to 30 seconds in boiling water and then put in a colander with a slotted spoon. Remove the peel, flesh finely chopped.
2 leeks cut into slices, carrots - julienne. In a frying pan heat the 2 table. tablespoons oil and fry the carrots. Add the leeks and brown together.
3. Celery cut into slices. The boil a pan of 1.5 liters of water. Put the fried leek with carrots, celery and cook over low heat for 10 minutes.
4. Boil the rice until cooked. The pulp of sweet pepper cut into strips. In a skillet heat the remaining oil and fry peppers for 3 minutes. Add the tomatoes and simmer for 7 minutes.
5. In the boiling broth with vegetables, put the frozen peas and Brussels sprouts and cook for 5 minutes. Add bell peppers with tomatoes, salt and pepper.
6. Parsley finely chopped. The soup put the boiled rice and bring to a boil. Ready to pour soup bowls, sprinkle with herbs and serve.
Bon Appetit!
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