Ingredients
- 4 sprigs of cilantro (chopped)
- 1,400 ml strong flavor chicken stock
- 65 gr squash (chopped yellow)
- 65 gr carrots (chopped)
- 65 gr zucchini (chopped)
- 60 gr onion (chopped red)
- 50 gr celery (chopped)
- 30 ml olive oil
- some black pepper
leaves for garnish Bring stock to a boil in a large pot. In a separate large pot, heat oil and saute carrots, celery, onion, zucchini and yellow squash. Add boiling stock to vegetables, then stir in rice; season with salt and pepper. Ladle into bowls and top with cilantro.
