Ingredients for 8 servings:
1. 7 -8 cups water
2. 1 teaspoon vegetable stock powder (or replace 2 cups water with stock)
3. 1 large onion, chopped finely
4. 1 large carrot, chopped finely
5. 1 (420 g) can salmon, drained
6. 1/3 cup rice
7. 2 celery ribs, chopped
8. 1 large potato, peeled and diced into small cubes
9. 1/2 teaspoon black pepper, coarsely ground or 1/2 teaspoon peppercorn
10. 1 teaspoon salt (or to taste)
11. 2 tablespoons fresh parsley, chopped finely
12. 2 tablespoons fresh dill, chopped finely or 2 tablespoons fresh parsley

Directions:
1. Bring water (and stock, if using) to boil; add onion, carrot and rice and leave to boil for 10 mins or so.
2. Meanwhile, chop potato and celery.
3. Add potato, celery, salt, pepper and stock powder if using.
4. Using a spoon, scoop rough salmon chunks from the can into the pot.
5. Cover, reduce heat to medium-low and simmer for 15 mins; meanwhile chop the parsley and dill.
6. Soup is done when the potato pieces are cooked (test by breaking one with the edge of a spoon).
7. Turn off the heat and add chopped herbs.
8. Allow to stand, covered, 5 mins to meld the flavours before checking for seasoning.

Enjoy your meal!