Boil the finely chopped onion head and diced carrot in a pot with a little water.
Once the vegetables soften, add the dock (sauteed ahead of time and finely chopped). Pour on water, add the rice and leave to boil 20 min.
Next, thicken the soup with 1 egg beaten with 3-4 tbsp yoghurt. Sprinkle finely chopped parsley on top. Enjoy!