Dice the carrot & potato into rough small pieces, roughly half a centimeter in size. Finely chop the leek, onion and garlic. Heat the olive in a pan over a medium heat. Add the Leek, onion and garlic and sweat for around 2 - 3 minutes. Then add the carrot, potato, rosemary and thyme and cook for a further 3 - 4 minutes. Finally add the black rice, increase the heat, and cook for about 2 minutes.

Pour in the stock and bay leaf. Bring to the boil, then cover and cook at a simmer for about 30 - 40 minutes or until the rice is soft. Stir every so often so the rice cooks evenly. But you can mostly just leave to do it's thing.

When the rice is done, season the soup with salt and pepper to taste. Trim and halve the broccoli, then boil in a pan using a small amount of water. They should take no more than 2 minutes to cook. Remove from the heat and drain. Serve the soup into individual bowls, dollop a generous helping of the broccoli on each. Finally, slice the basil into thin ribbons and sprinkle with the pine nuts over each bowl.