Clear Pea and Vegetable Soup with Brown Rice

Ingredients

• 300 g Garden Peas 375g frozen peas
• 1 tablespoon olive oil
• 1 onion, peeled and chopped
• 2 carrots, peeled and diced
• 1 stick celery, cut into 1cm chunks
• 50 g brown rice (dried weight)
• 1 clove garlic, peeled and finely chopped
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh oregano (or ½ tsp dried)
• 1½ litres good vegetable stock
• ½ leek, cut in half lengthways and chopped into 1cm chunks
• 100 g savoy cabbage, cut into 2 cm squares
• 2 tablespoons parsley, finely chopped
• salt and freshly ground black pepper
• chives, to garnish