In a large pot, sauté leeks in oil (or simply sauté in water using a water sauté method) on a low flame for about 10 minutes until soft. Add fennel and continue to sauté for five minutes, then add garlic. if using, and sauté just until fragrant.

Slice, chunk, or cube all the other veggies (I suggest cutting different veggies in different size chunks or cubes for variety of texture). Add veggies to soup along with rice, water, and spices. Bring to a boil. Mix soup, then reduce to simmer.

Cook on low for two to three hours, mixing once an hour to make sure the rice doesn’t stick to the bottom. This is a thick soup; to thin, add one to two cups of water.

Taste and adjust seasoning to preference.