Vegetable soup (Groentensoep)

Traditional recipe from The Netherlands

• 4 cups of water
• 3 bouillon cubes (meat)
• 2 tbsp of quick boiling rice
• parsley
• 250g of cauliflower
• a few Brussels sprouts
• 1 stalk of celery
• 1 leek
• 2 tbsp of butter or margarine
• 2 bay leaves
• salt

Dissolve the cubes into the water.

Wash the rice and add it to the water or stock. Cook until tender.

Cut the carrots in rounds, the Brussels sprouts in quarters, the celery in bits, the leeks in rounds and the cauliflower in small bits.

Sauté the vegetables and the bay leaves for 15 minutes.

Before serving, add the very finely chopped parsley. Add salt to taste.

Instead of rice you can also take vermicelli. Break it before adding it to the stock.