Step 1

In a large pot heat up 2 tablespoons of oil along with the bay leaf and allspice berries. Add the chopped onion and leek, grated carrot and celeriac and cook over a medium heat for 4 minutes stirring often. Stir in the rice.

Step 2

Add the stock, tomato puree and pepper to taste, cover, bring to the boil then simmer for about 15 minutes or until the rice is fully cooked.

Step 3

Remove from the heat, adjust the seasoning as needed, add a splash of water/stock if the soup is too thick and 2-3 spoonfuls of sour cream (optional). Add a knob of butter and serve.