Soup with frozen vegetables and brown rice

To make a soup with frozen vegetables and brown rice, rinse the rice in several waters and soak it in drinking water for about 10 minutes. Brown rice is used in this recipe, which contains slow carbs that keep you feeling full for a longer period of time. Brown rice is rich in fiber and, together with a large amount of vegetables in the soup, has a positive effect on the gastrointestinal tract. If you don't have brown rice, you can substitute it with white rice (the taste of the soup will not be affected, but the nutritional value will slightly decrease).

Peel off the outer skin of one medium-sized onion and finely dice it.

Peel off the skin of two medium-sized potatoes, wash them thoroughly, and cut them into medium-sized cubes.

For the soup, you will need a mix of frozen vegetables. I'm using a homemade mix of peas, carrots, corn, and sweet peppers. You can also use broccoli, Brussels sprouts, cauliflower, green beans, pumpkin, zucchini, etc.

The soup will be more delicious, flavorful, and nutritious if you cook it with broth (you can use meat broth or without it).

Heat the broth in a pot and add previously soaked brown rice. When the broth with rice boils, add potatoes and salt.

Pour vegetable oil into a heated frying pan and add onions. Fry for about 3-4 minutes, then add frozen vegetables. No need to thaw them beforehand. Cover the pan with a lid and simmer the vegetable mixture for about 5 minutes on low heat.

The vegetables under the lid gradually thaw and retain their shape and bright color.

Add the vegetables from the frying pan to the broth with rice and potatoes. After boiling again, cook the soup for 10 minutes.

At the very end, add chopped herbs (fresh or frozen) to the soup, cover the pot with a lid, wait for 1 minute, turn off the heat and let the soup steep for another 5 minutes.

The finished soup is very bright and aromatic, and to make it more nutritious, put half a boiled chicken egg in each plate when serving.