Zero-Waste Sour Cream Rice Soup with Vegetables | Warming Homemade Classic

Finely chop the onion and garlic. Peel the carrots and parsley root, then slice them into thin rounds. Finely chop the fresh parsley and set it aside for serving.

Melt the butter in a pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic, sliced carrots, and parsley root, then sauté for another 4-5 minutes to bring out the flavours of the vegetables.

Remove the pot from the heat, sprinkle in the sweet paprika, stir quickly into the fat (taking care not to burn it), then immediately pour in the warm vegetable stock. Return to the heat, add the bay leaves, season with salt and pepper to taste, and simmer gently covered for 10-12 minutes until the vegetables are tender-crisp.