Vegetable soup with brown rice

Method

1. In a large saucepan, bring the vegetable stock to the boil. Stir in the brown rice. Cover, reduce heat to low and cook for 25 minutes. At the end of the cooking time, skim off any froth from the surface of the stock.
2. Add the vegetables, tomatoes, basil, oregano and cumin, and simmer for about 10 minutes, until the vegetables and rice are tender. Season to taste with black pepper.
3. Ladle the soup into two bowls, sprinkle with grated cheese and serve.