Prepare the Broth: In a large pot, combine the 2 carrots, 3 stalks of celery, 1/2 clove of garlic, 2 leeks, 1 onion, clove, parsley, 2 bay leaves, and thyme.

Fill the pot with water and cover with a lid. Bring to a boil.

Add salt and black peppercorns to taste.

Cook until the vegetables are tender.

Strain the broth through a sieve to remove the vegetables and herbs. You should have about 950 ml of broth.

Prepare the Soup: In a separate pot, add the diced potatoes and pour in the vegetable broth. Cover with a lid and bring to a boil.

Add the rinsed rice and stir.

Add the chopped bell peppers. Stir and cook over low heat with the lid on.

Roast the Fennel: In a frying pan, heat some olive oil over medium heat.

Add the chopped fennel bulb and fry until golden brown.

Add the diced carrot and chopped red onion to the pan. Cook until the vegetables are soft.

Combine and Cook: Add the roasted fennel mixture to the pot of soup.

Stir the soup to combine the vegetables.

Season with salt and black pepper to taste.

Add additional chopped celery if desired.

Let the soup cook for a few more minutes until all the flavors are well blended.

Serve: Once the soup is ready, remove from heat.

Serve hot and enjoy the fragrant and tasty soup.

Bon appétit!