Vegetable soup with brown rice

Ingredients

• 500ml reduced-salt vegetable stock (made with 1 stock cube)
• 50g wholegrain brown rice
• 50g small broccoli florets
• 50g small cauliflower florets
• 1 small carrot, peeled and sliced
• 1 x 227g can chopped tomatoes
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• Freshly ground black pepper
• 5g parmesan cheese (or vegetarian equivalent), grated