Vegetable Soup

Ingredients:

For the stock:
3 tablespoons of olive oil
3 stalks of celery, sliced thinly
3 onions, thinly sliced
4 carrots, diced
1 small fennel bulb, thinly sliced
1 cup of button mushrooms, quartered
4 garlic cloves, thinly sliced
1 cup of white wine
8 cups of cold water
3 sprigs of thyme
3 bay leaves

For the soup:
3 tablespoons of olive oil
3 carrots, diced
2 celery stalks, diced
2 onions, diced
8 cups of vegetable broth
1/2 cup of brown rice
1/2 cup of lentils
1 cup of fresh or frozen corn
1 cup of fresh or frozen peas
1 bunch of flat leaf parsley

Method:

For the stock:
Heat olive oil and sauté the vegetables until they begin to brown slightly. This will brighten and deepen their flavours. Add the garlic and sauté for 3 minutes. It's always best to add the garlic last because it burns so quickly. Add wine, water and herbs and simmer for 30 minutes. Unlike meat stock  which would take much longer  this is plenty of time for the vegetables to release their flavours. Strain and use immediately, refrigerate or freeze.

For the soup:
Heat the oil in a large soup pot, then sauté the carrots, celery and onions until softened, about 5 minutes. Add the vegetable broth and bring to a simmer. Add rice and lentils and continue to simmer until they are tender, about 30 minutes. Just before serving, stir in the peas, corn and parsley then heat through. This way they will retain their bright fresh flavours and colours. Taste, then season with salt and pepper.