Ingredients
- 1 tablespoon of cooking oil
- 2 carrots, peeled and diced
- 1 stalk of celery, chopped
- 200g snap peas, trimmed and cut into 1.5cm pieces
- 4 large tomatoes, peeled, seeded, and sliced
- 1 teaspoon of salt
- 2 onions, minced
- Fresh parsley, chopped (2 sprigs of thyme)
- 500ml vegetable broth, 1L water
Utensils:
If desired, a regular pot or a pressure cooker can be used to cook this soup. However, an electric rice cooker can be a convenient alternative for cooking this soup without compromising the final result.
Preparation
Step 1: Plug in the rice cooker and set it to COOK mode to preheat the pot. Add cooking oil and heat it. Then, add onions, carrots, celery, snap peas, and minced onions. Stir for about 3-4 minutes. Add tomatoes, vegetable broth, water, parsley, and salt. Stir well and cover with the lid.
Step 2: Cook for 25-30 minutes. If the water starts to boil, switch to WARM mode to maintain a gentle simmering temperature.
Step 3: Remove the lid and discard the parsley. Add snap peas and season with spices. Cook for another 5 minutes. When serving, sprinkle thyme on top.
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