1. In a large saucepan, put chopped tomatoes, vegetable stock, brown rice, diced onion, cayenne pepper, turmeric, ground cumin, ¾ diced red pepper and fresh coriander chopped
2. Bring the entire mix with vegetable stock to a boil, then cover and simmer for about 20 minutes, and check if the rice is just tender.
3. The soup is now ready, garnish it with the reserved 1/4th red pepper and fresh coriander leaves.
4. Serve it piping hot with warm crusty bread.