Preparation time: 40 minutes
10 heads of Brussels sprouts, halved or quartered, depending on the size
¼ of small cabbage, chopped
1 large red onion, finely chopped
Half a fresh sweet red pepper, cut into long thin strips
1.5 large carrot, coarsely chopped
¼ small head celery (50 g), peeled and cubed
100 g short grain rice
1.5 l water
1 ready or home-made bouquet garni (such as thyme, parsley, rosemary and sage)
2 tbsp leaves flat parsley
3 tbsp extra virgin olive oil
For the soup:
Heat the oil in a large heavy-based saucepan. Add the onion, celery cubes and carrots and cook over a low heat for few minutes, or until beginning to soften. Add the rice and cabbage, stir well and let it cook for another 2-3 minutes and then stir well, again. Then pour in the water, season with salt and freshly ground black pepper and add the bouquet garni. Just these, no stock involved. These vegetables and spices have so many flavors in them so you don’t want to overwhelm them with anything, especially not fresh.
Cover and bring the soup to the simmer and cook for about 10-15 minutes, until the vegetables are just tender. It is now time to add the Brussels sprouts and sweet pepper. These vegetables are very quick to cook and you don’t want to overcook them.
Cook until the vegetables are tender and remove the bouquet garni. Finish it all off with the parsley leaves, which when stirred in at the last minute give your soup a real fresh flavor.
And that’s all, simple and quick.