The countdown is on until we begin our holiday.  In 2 days time we will be boarding our flight to the United States.  We will be spending 6 nights in Las Vegas, 8 nights in New York and then we have a 5 day stop over in Fiji on the way home.  To say I am excited is an understatement!  In fact I am so excited I can barely think of anything else, even cooking!

Admittedly, cooking is a little difficult at the moment as we are trying to run down the contents of our refrigerator and pantry before we head off.  I find so much inspiration in an abundance of ingredients, that when you have few fresh ingredients around the inspiration tends to falter a little.  However, on Sunday, perhaps brought on by the bitingly cold weather, or perhaps because I know holidays tend to mean over indulging, I was struck by a sudden need to make a simple brown rice and vegetable soup.  In fact, I almost felt in a relaxed trance as I hovered about the kitchen chopping ingredients and stirring the soup pot, and smiling down at the colourful array of vegetables that I was trying to use up – carrots, green capsicum, mushrooms, tomato, green and purple cabbage.  Then, once the soup was done I felt completely content.

The soup was just what I wanted.  Delicious, wholesome and oh so comforting.

So, I will leave you for the next 3 weeks with this recipe for this Brown Rice and Vegetable soup.  When I return I will have LOTS of photos of our travels to share with you.  In addition, I have been given access to take photos inside a pretty special restaurant.  I can’t wait to share it with you!

Bon Appétit and see you in 3 weeks!