Rice and parsley soup

Yesterday I prepared a light soup, ideal for letting your stomach recover after your boss brought buckets of Häagen Dasz to the office, to celebrate that he's going on holiday.
The recipe, minestra di riso e prezzemolo, comes from Emanuela Stucchi's 'Italian vegetarian cooking'.

Serves 4

2 potatoes, peeled and cut in big pieces
2 tbsp olive oil
1l vegetable stock
210 gr rice
2 tbsp fresh parsley leaves, chopped
15 g butter

Add potatoes, olive oil and some salt and pepper to the vegetable stock. Bring to the boil, then lower the heat and let the potatoes simmer until cooked. Remove them from the stock, mash them and add the mash to the stock again.
Bring to the boil, add rice and simmer on low heat until the rice is cooked.
Remove from the heat. Add parsley, butter and more salt and pepper if necessary.

Note: I added first some carrots and then courgettes to the rice and left out the butter this time.
Last year I prepared the soup without vegetables.