Rice Soup

Ingredients:

1 cup of rice, 1 large carrot, 1 parsley bundle, 1 parsnip root, 1 celery root, 1 tablespoon of oil, croutons, salt

Preparation:

The vegetables are cleaned, grated and boiled in salted water. After they are cooked, the stock is strained. Add the rice and oil to the vegetable stock and let it boil until cooked. Season with salt and serve with finely chopped parsley and croutons.

(Saint John’s Monastery)