Crumbly Summer Vegetable Soup Across Garden

Summary

Prep Time	35 mins
Cook Time	30 mins
Total Time	1 hr 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Crumbly Summer Vegetable Soup Across Garden

Instructions

Cook the basmati rice in a saucepan according to the instructions on the package.
Peel and finely dice onions and garlic. Peel the potatoes and cut into small cubes, peel the carrots and cut into very fine cubes. Remove the seeds from the zucchini and cut into cubes of approx. 1.5 cm. Remove the ends from the beans and cut into pieces. Remove the seeds from the peppers and then cut into small pieces. Remove the skin from the tomatoes (I had a tomato peeling knife for this, otherwise dip briefly in hot water, quench and peel off the skin), remove the stem and cut into cubes. For New Zealand spinach, pluck the leaves from the stems, wash them thoroughly and cut into fine strips. Prepare all types of vegetables separately.
Heat the coconut oil in a saucepan and fry the onion and garlic in it, you can take some color, deglaze with the water and bring to the boil. Add the salt and then first put the carrots and green beans in the pot and cook them for about 5 minutes, now add the potatoes and peppers, let them cook again for 5 minutes, then add the zucchini and diced tomatoes , let cook for another 5-8 minutes until all vegetables are cooked. Season to taste with herb salt and pepper. At the very end add the separately cooked rice and the spinach strips and mix thoroughly.
If you want to save a work cycle, take a total of 1 liter of water and add the rice to the pot early, depending on the cooking time on the rice package.

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