Reprinted with permission from 'Soupology' by Drew Smith. Photography by Tom Regester.
Peel and dice the onion and sweat in a lidded pan with the butter. grate the carrots, dice the potato into neat cubes, and add both to the onions. Mix well with a wooden spoon. cover and sweat for 15 minutes.
in a separate pan, add the rice to cook in approximately ½ cup of the vegetable tea. cook for 15 minutes, then take off the heat and let stand for another 10 minutes. add the remaining vegetable tea to the vegetables and cook over medium heat for 20 minutes. then add in the cooked rice and parsley.
Cook's tip: A tablespoon of tomato paste will deepen the color.