Vegetable Soup

Ingredients:

4 cups water

3 bouillon cubes or 4 cups white stock(meat or bones)

2 tbsp. quick boiling rice

parsley

½ lb. carrots

¼ cauliflouwer

a few Brussels sprouts

1 stalk of celery

1 leek

2 tbsp. butter or margerine

2 bay leaves

salt

Preparations:

• Dissolve the cubes into the water. Wash the rice and add it to the water or stock. Cook until tender. Clean and wash all the vegetables. Cut the carrots in rounds, the Brussels sprouts in quarters, the celery in bits, the leek in rounds and the cauliflower in small bits. Sauté the vegetables and the bay leaves for 15 minutes in the butter and add the soup. Simmer for 15 minutes. Before serving, add the very finely chopped parsley. Add salt to taste. Instead of rice you can also take vermicelli.