Leek and Carrot Soup


1 tbsp oil
3 cups sliced carrots
2 leeks cleaned and chopped
2 cloves garlic minced
1/2 tsp dried thyme
1/4 tsp dried oregano
1 bay leaf
1/4 cup brown minute rice
4 cups veggie stock
1 cup frozen green peas


In large heavy saucepan heat oil and saute carrots, leeks, garlic, thyme, oregano and bay leaf. Cover and cook, stirring occasionally, for about 8 minutes or until leeks are softened.
Add rice; cook, stirring for two minutes. Pour in stock and bring to boil. Cover and simmer on low heat for about 30 minutes until rice is done. Add peas for last 5 minutes. Remove bay leaf.

Serve hot with sliced whole wheat baguette.