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Peel and finely chop the onion and garlic cloves. Peel the carrots and potatoes and chop them into not too small, but also not too large, pieces.
Remove the hard parts of the tomatoes and divide into chunks. Rinse and finely chop the parsley and set aside.
Heat a dash of olive oil in a large pan and sauté the onion and garlic for a few minutes. Add the carrot and potato pieces for a few minutes more and then pour in chicken stock.
Bring to a boil and if you're using uncooked rice you can also add the rice. As soon as the soup starts to boil, you also add the tomato chunks and cook for another 10 minutes.
The exact time depends on the type of rice you're using. If you're using cooked rice you can add it now along with chopped parsley. Season the soup with pepper and salt, enjoy!