Tomato & rice soup

Tomato & rice soup

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

This low-fat soup is great for using up rice and pesto - it makes a substantial and hearty main course

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
213
protein
6g
carbs
39g
fat
3g
saturates
1g
fibre
4g
sugar
13g
salt
1.6g

Ingredients

  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 tbsp golden caster sugar
  • 2 tbsp vinegar (white, red or balsamic)
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes or passata
  • 1l vegetable stock made with 2 cubes
  • 140g rice (long-grain, basmati, wild, brown or a mixture)
  • ¼ small pack parsley, leaves only, chopped, and a few drops of pesto, to serve (optional)

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Method

  1. Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you’re using, and simmer for a final 10 mins until the rice is tender.
  2. Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.

Recipe from Good Food magazine, April 2014

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Comments

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entebo's picture

When I saw "Prep:10 hrs" I was a bit worried, but then noticed that it was just wrong information :)

kellydaniel16's picture
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This was quick and easy. Delicate in flavour so you so need the parsley or perhaps basil. I topped it with some cheese as I didn't have any pesto which meant it was more robust but reduced the 'low fat' element significantly.

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