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

Preparation and cooking time
- Total time30 mins
Easy
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

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.