Zen temple soup

1. Wash the rice and put it in a bowl. Cover with water and let it soak 1 hour.

2. Peel and wash the vegetables and cut into small cubes. Bring 2 litres of water to a boil in a large pot. Pour the rice with its water and cook for 1 hour after boiling.

3. Add vegetables. When it starts boiling, reduce the heat and cook for 1 hour over low heat, stirring regularly. Serve immediately.

Our cooking tip: You can make this soup the day before and wrap it with cling film, after allowing it to cool to room temperature. Warm it over low heat, stirring occasionally.