- 3 tablespoon sunflower oil
- 1 onion
- 2 stem celery
- 3 clove garlic
- 1 laurel leaf
- 1 teaspoon thyme
- 0.5 zucchini
- 200 gram unpolished rice
Heat the oil in a large (soup) pan and fry the onion, celery, garlic, bay leaf and thyme for about 5 minutes.
Add the zucchini, rice and sausage and cook for about 3 minutes. Sprinkle with flour and cook for another 2 minutes.
Add the tomato cubes and pour in the stock. Cook the soup to a low setting until the rice is cooked and stir regularly.
Add the shrimp and warm for 2 minutes. Divide the soup over bowls.
Sprinkle with the parsley and add a few drops of pepper sauce if necessary.
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