|
Pepperpot
Soup
|
|
| 1 large onion, chopped 4 garlic cloves, minced 2 tablespoons vegetable oil 2 celery stalks, chopped 2 carrots, peeled and chopped 1 large green bell pepper, chopped 2 tomatoes, coarsely chopped 1 teaspoon paprika |
1/2 teaspoon pepper 1 teaspoon salt 3/4 teaspoon cinnamon 1/4 teaspoon ground cloves 6 cups vegetable stock 1 cup cooked brown rice 1/2 cup dry white wine (optional) minced fresh parsley |
In a soup pot, saute the onion and garlic in the oil until the onion is translucent, 5 to 10 minutes. Add celery, carrots, peppers, tomatoes, and spices. Saute for another 5 minutes, stirring often to prevent sticking. Add the stock, wine (optional), and rice and simmer until the vegetables are tender, about 25 minutes. Garnish with fresh parsley. |
|