How to make it

  • Heat a large stockpot over medium high heat. Add the olive oil. Then add the onion, celery, and carrots. Saute for about 5 minutes.
  • Add the garlic and cook for another 30 seconds or so. Then add the parley sprigs, bay leaf, thyme, salt and pepper. Add enough water to completely cover the vegetables, and bring to boil over high heat. Then reduce the heat to low and partially cover. Simmer very gently for 1 hour.
  • Add the potato and cook until the stock is well flavored and the vegetables are tender, about 30 minutes
  • Spoon rice (or other grain) into your soup bowl and ladle the soup over the grain. Top with cheese and avocado slices (if using) and sprinkle with fresh herbs.

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