The great winter lunch classic, or are you having a three-course dinner?

Ingredients

• 4 l basic soup stock
• 1 medium parsnip
• 1 turnip
• 2 stalks of celery
• 2 carrots
• 2 onions
• ¼ cauliflower
• 1 tablespoon rice

Method

To basic soup stock, add assorted vegetables grated or chopped finely

Bring to the boil and simmer gently until tender (1 hour)

When about half cooked, add 1 large tablespoon of rice, stir well and cook until rice is soft (30 minutes)