Dock leaf soup with rice and lovage | Tradition and flavour

Peel the yellow onion, carrots, parsnip, celeriac, and red bell pepper. Finely chop the onion and bell pepper, and grate the root vegetables on a coarse grater or cut them into small cubes. Slice the green onions into rounds.

In a large 4-litre pot, heat the sunflower oil over medium heat. Add the yellow onion, green onions, and root vegetables along with a pinch of salt. Sauté the vegetables for 5-7 minutes, stirring occasionally, until slightly softened and their sweet flavours are released.

Pour 2 litres of warm water over the vegetables and bring to a boil. Rinse the round grain rice thoroughly in several changes of cold water, then add it to the pot. Let everything simmer gently for 15 minutes, until the rice grains are almost tender.