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.
Ladle the soup into bowls and serve garnished with sauerkraut and parsley.