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In a large pot heat up 2 tablespoons of oil along with the bay leaf and allspice berries. Add the chopped onion and leek, grated carrot and celeriac and cook over a medium heat for 4 minutes stirring often. Stir in the rice.
Add the stock, tomato puree and pepper to taste, cover, bring to the boil then simmer for about 15 minutes or until the rice is fully cooked.
Remove from the heat, adjust the seasoning as needed, add a splash of water/stock if the soup is too thick and 2-3 spoonfuls of sour cream (optional). Add a knob of butter and serve.