Cheap eat recipe for 4 people, takes only 35 mins; recipe has olive oil, onion, carrot, celery, golden caster sugar, vinegar, tomato puree, chopped tomato, vegetable stock, rice and parsley.
Tomato & rice soup
Course: Cheap eat
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tsp olive oil
- Onion: 1 onion, finely chopped
- Chopped Tomato: 400g can chopped tomato or passata
- Vegetable Stock: 1l vegetable stock made with 2 cubes
- Carrot: 1 carrot, finely chopped
- Parsley: 1/4 small pack parsley, leaves only, chopped, and a few drops of pesto, to serve (optional)
- Tomato Puree: 1 tbsp tomato puree
- Celery: 1 celery stick, finely chopped
- Golden Caster Sugar: 1 tbsp golden caster sugar
- Rice: 140g rice (long-grain, basmati, wild, brown or a mixture)
- Vinegar: 2 tbsp vinegar (white, red or balsamic)
Directions
- 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 puree. 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.
- 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.
