How to cook
Clean all the vegetables and cut them, cut the potatoes into very large pieces. Heat oil in a pan and put the leeks, celery, peppers and mushrooms to braise. Once softened, add the rice and stir until it fries.
Add with about 10 cups of hot water. Add the chopped potatoes and allow soup to simmer until the potatoes are ready. Season with salt, pepper and turmeric and remove the potatoes.
Mash them and return them to the soup to give it thickness. Finally, remove it from the heat and mix with crushed parsley.