Heat olive oil in a heavy-based pan.
Add onions and gently sauté until soft.
Add garlic, carrot, leek, celery, fennel, chillies and curry powder and sauté for two minutes.
Add stock and simmer gently until vegetables are soft, about eight to 10 minutes.
Spoon rice into bowls, cover with soup and serve.
NUTRITION PER PORTION
Energy 421 kJ, Carbohydrates 10 g, Protein 2 g, Fat 5 g