Rice and Vegetable Soup

Wash the leek and cut into strips. Peel the carrots and cut into julienne sticks. Wash and thinly slice the celery, using a mandolin vegetable slicer if available. Heat 1 tbsp oil and sweat the leek until beginning to soften. Add the stock and simmer for about 5 minutes. Add the celery and carrots and cook for a further 5 minutes. Add the rice and heat in the soup. Season with salt and pepper. Add the tomatoes and cook until the skins burst.