Ingredients:

- 2 stalks of celery, chopped
- 2 carrots, diced
- 1 white onion, rough chopped
- 1 cup kabocha squash, diced
- 1 cup cabbage, rough chopped
- juice of ½ of a lemon
- ¼ cup rice or quinoa
- remnants: the insides of 18 tomatoes from when we made our quinoa salad
- 2 bay leaves
- salt to taste, add at the end

Add all ingredients into a cast iron pot, cover everything with water, bring to a boil and lower to a simmer until vegetables are soft.


— Sarina