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Tomato & rice soup

Tomato & rice soup

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A star rating of 3.9 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal213
low infat3g
saturates1g
carbs39g
sugars13g
fibre4g
protein6g
salt1.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2014

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A star rating of 3.9 out of 5.7 ratings
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