A hearty soup with rice simmered in a flavourful vegetable broth and the earthiness of mushrooms.
In a heavy bottomed pot, heat olive oil, add the garlic and saute till brown.
Add the chopped onions and corn, potatoes and carrots.
Add the celery, mushrooms and continue to saute. Add the Basmati Rice and vegetable stock.
Add the tomato sauce, chilly sauce and tabasco, bay leaf, dried oregano and basil.
Season with salt and pepper.
Once the liquids come to a boil reduce the heat and continue to cook on slow heat till the Basmati Rice is cooked.
Garnish with Coriander and serve hot.