Vegie soup and brown rice bread

This soup has become a weekly event. Though it looks perhaps TOO virtuous and nutritious, it is actually quite delicious and flavourful, due to the long slow cooking. This time I cut up the vegies (potato, turnip, carrot and onion) the night before, and soaked them in 1 litre of vegetable stock overnight in the fridge along with 1 cup soup mix (see picture above). This soup mix was perfect... the mixture of beans made it interesting, and the green and yellow peas and red lentils cooked down into anonymous legumes so the kids eat them unknowingly. The next morning I added a jug of boiling water and cooked it all day. I added chopped cabbage with some extra virgin olive to cook in the last hour.

To accompany it I made some bread from the Ultimate Bread Machine Cookbook, made out of leftover cooked brown rice. Yum.