Rice Vegetables Soup
4 pers. | 
25 minutes
Ingredients:
- 150g of jasmine rice
- 1.5 liters of poultry stock
- 4 tablespoons of AYAM ™ Soy Sauce
- 2 tablespoons of vegetable oil
- 1 small onion
- 2 crushed garlic cloves
- 1 large zucchini, cut into cubes
- 150g chopped Chinese cabbage
- 200g fresh or frozen peas
- 400g white beans, drained
Preparation:
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Cook the rice according to the instructions on the package.
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Meanwhile, heat the oil in a saucepan and brown the onion and garlic. Add the chicken stock and the other ingredients. Bring to a boil, reduce heat and simmer for 2 minutes or until the vegetables are cooked through.
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Serve the rice in bowls and cover with the soup and vegetables.
