This soup adds a satisfying splash of spice and texture to a normal tomato and rice soup.
Ingredients: -2 leeks -1 garlic clove -1 thumb of ginger -1 chilli -400gr tinned chopped tomatoes -75g brown basmati rice -50g tamari -1/2 tsp olive oil -fresh pepper -600ml boiling water or veg stock -coriander to season
1. Trim and finely chop leeks. Wash out any grissle. Warm pan for 1 minute, then add olive oil and leeks. Season with pepper. Cover and cook for 5 minutes on low heat.
2. While leeks sweat, peel and grate garlic and ginger. Halve chilli and remove seeds if you prefer less heat. Finely chop, and then stir in garlic, ginger and chilli into leeks. Cook for 1 minute.
3. Add tomatoes. Pour in 600ml boiling water turn up heat and bring to boil.
4. While pan comes to boil, rinse rice in cold water. Once soup is boiling, add the rice. Add tamari, simmer for 8-10 minutes until rice is tender. Add more tamari and pepper to taste. Serve with coriander.
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