Food type: Soups, Vegetarian


1 onion, finely chopped
2 large carrots,
1 celery stalk and leaves, chopped
1 tsp rosemary, chopped
1 tsp sage chopped
1 tsp fresh oregano, finely chopped
1 tbsp fresh parsley
800 ml chicken stock
4 cups water
½ cup rice
5 medium potatoes, peeled
2 tbsp virgin olive oil


Sauté the onions in a large saucepan over medium heat until soft.

Add the celery and chopped carrots, then the rosemary, sage, oregano and parsley.

Pour in chicken stock, water and rice, cover then simmer for 20 minutes.

Meanwhile, chop the potatoes into 2 cm pieces and place on a large greased baking tray. Pour over the olive oil, bake in 190º oven for 15 minutes or until golden brown.

Remove potatoes from oven, add to soup and simmer for further 20 minutes, stir occasionally.

Remove from heat, serve in bowls with a hot bread roll.

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