Meatless Monastery Soup

Ingredients - 4 servings:

A stalk of leek
2 medium-sized carrots
2 peppers fresh or tinned
4 potatoes
2 tbsp rice or vermicelli
½ tea cup of chopped walnuts
5-6 peeled and chopped olives
1 cup of sauerkraut juice
Parsley
Black pepper
Sunflower oil

Method:

Cut the carrots, potatoes, leek and peppers. Boil in preheated water. Add sauerkraut juice – 1 cup of juice to 4 servings. Stir in rice (vermicelli) and oil. When the vegetables get tender, add olives and walnuts. Sprinkle lavishly with parsley and black pepper to taste. Serve with a toast or pita bread.

Enjoy your meal! This soup is rich in vitamins and minerals.