You only need ten minutes for this rice soup

As you will understand from the list of ingredients, this soup is full of fiber.

It is also flexible enough that you can actually add any protein you want.

What you will need:
1 tablespoon olive oil

1 large onion, finely chopped

2 carrots, finely chopped

3 stalks of celery, finely chopped

3 cloves garlic, finely chopped

1/2 kg oregano

1 teaspoon salt

1/2 kg black pepper

1 zucchini, finely chopped

1/2 cup rice

2 bay leaves

4 cups vegetable broth

2 cups water

1/4 cup fresh lemon juice, plus lemon slices for garnish

Chopped fresh parsley for serving

How to make it:
Heat the olive oil in a large saucepan with a heavy bottom over medium heat. Add the onions, carrots and celery. Cook until soft and translucent, five minutes. Add the garlic, oregano, salt and pepper. Cook the emerging aromas for one to two minutes.

Stir in the zucchini, rice and bay leaves, about another minute. Add the vegetable broth and water and bring the mixture to a boil.

Reduce the heat and cook with the pot covered until the rice is fluffy and the vegetables are soft, for 30 minutes.

Withdraw and add as much lemon juice as you prefer. Garnish with chopped parsley and lemon slices, if desired.

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