Summary

Ingredients

• 500 g carrot (s)
• 2 leeks
• 1 onion (s)
• 125 g rice
• 1 teaspoon oil
• 2 tablespoon vegetable broth, grained
• 4 sausages
• 0.5 ½ bunch parsley
• salt and pepper
• nutmeg

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Instructions

1. Bring 3/4 l salted water to the boil. Peel, wash and slice the carrots. Clean the leek and cut into rings. Peel and dice the onion. Put the rice in the boiling salted water and let it soak over a low heat for about 20 minutes.
2. Heat the oil in a saucepan and fry the onions in it. Add the vegetables, 1 1/4 l water and the granulated stock and bring to the boil. Cover and cook for 15-20 minutes.
3. Cut the sausages into slices and heat them in the soup just before the end of the cooking time. Wash the parsley and cut into fine strips. Drain the rice and add to the soup.
4. Season with salt, pepper and nutmeg and serve sprinkled with parsley.