Brown Rice and Vegetable Soup

Ingredients

• 2 1/2 litres vegetable stock
• 1 large onion (diced)
• 2 large cloves garlic
• 1 tablespoon olive oil
• 2 cups chopped mushrooms
• 2 stalks celery (chopped)
• 1 large carrot (peeled and chopped)
• 1 large tomato (chopped)
• 1 green capsicum (pepper, chopped)
• 2 cups shredded cabbage (I used a mixture of purple and green)
• 3/4 cup brown rice
• 2 teaspoons fresh rosemary (chopped)
• salt and pepper to taste
• 1/4 cup fresh parsley (to serve)

Instructions

1. 1

   Cook Onion: Place a large pot over a medium heat. Add the olive oil, onion, celery, and garlic and cook until the onion is translucent.

2. 2

   Add Ingredients: Add the rosemary, tomato, mushrooms, capsicum, cabbage, salt and pepper, carrot, and rice. Cook until the cabbage begins to soften before adding the vegetable stock.

3. 3

   Cook Rice: Simmer and cook until the rice is softened.

4. 4

   Serve: Stir through the fresh parsley to serve.