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Tomato, lemongrass and rice soup

Vegan Tomato Soup Recipe with Rice and Lemongrass

Tomato, lemongrass and rice soup

Name: Tomato, lemongrass and rice soup
Total time: 30 min
Yield: Serves 2
Ingredients: 1 tbsp vegetable oil; 1 clove garlic crushed; 2cm piece ginger finely grated; 1 red chilli finely chopped; 2 stalks lemongrass woody outer leaves discarded, finely chopped; ¼ tsp cumin seeds; ¼ tsp ground coriander; 400g tin chopped tomatoes; 2 tbsp tamarind purée; 3 tbsp basmati rice; a handful coriander finely chopped

Janine Ratcliffe

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Serves 2

Easy

Total time: 30 mins

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Use up tinned chopped tomatoes and infuse with punchy spices to create this nutritious vegan soup

Gluten free

Vegan

Vegetarian

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Alternatives

Complete the dish

Make this vegan tomato soup, then check out our classic tomato soup, tomato and red pepper soup, tomato and basil soup and more tomato recipes.

Ingredients

Nutrition

1 tbsp vegetable oil
1 clove garlic

crushed
2cm piece ginger

finely grated
1 red chilli

finely chopped
2 stalks lemongrass

woody outer leaves discarded, finely chopped
¼ tsp cumin seeds
¼ tsp ground coriander
400g tin chopped tomatoes
2 tbsp tamarind purée
3 tbsp basmati rice
a handful coriander

finely chopped

Nutrition: per serving

kcal187

low
fat6g
saturates0.4g
carbs27.2g
sugars7.5g
fibre2.1g
protein5.1g

Method

step 1

Heat the vegetable oil in a pan and cook the garlic, ginger, chilli and lemongrass for 2 minutes.
step 2

Add the spices and cook for 1 minute, then tip in the tomatoes, tamarind and 600ml water, and simmer for 5 minutes. Blitz with a stick blender until smooth, then season.
step 3

Heat the soup again, add the rice and simmer for 10-12 minutes or until the rice is cooked. Stir through the coriander and serve.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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