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Directions

1. Skin the parsnip but scrub the other root veg (carrot, potato) leaving the skins on. Roughly chop the onion along with the parsnip, carrot and potato. Chop the green beans in half.
2. On a medium heat add the onions and cook for 2 minutes or until they begin to soften. Now add the rest of the veg and stir for about 1-2 minutes. Add coriander seeds, bay leaf and hole garlic cloves (with skins still on) and stir for a further minute. Add stock and leave to cook for roughly ten minutes, or until you feel the veg softening, then add the rice (make sure you wash the rice well before adding).
3. As soon as the rice is cooked, take out the bay leaf, put two thirds of the soup in a blender and blend until smooth. Add the mixture back into the pan, heat back up and stir.
4. Add salt and pepper to taste. Sprinkle with parsley.