Vegan Tomato Soup Recipe with Rice and Lemongrass

Tomato, lemongrass and rice soup

  • serves 2
  • Easy

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



  • vegetable oil 1 tbsp
  • garlic 1 clove, crushed
  • ginger 2cm piece, finely grated
  • red chilli 1, finely chopped
  • lemongrass 2 stalks, woody outer leaves discarded, finely chopped
  • cumin seeds ¼ tsp
  • ground coriander ¼ tsp
  • chopped tomatoes 400g tin
  • tamarind purée 2 tbsp
  • basmati rice 3 tbsp
  • coriander a handful, finely chopped


  • 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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Nutritional Information

  • Kcals 187
  • Fat 6g
  • Saturates 0.4g
  • Carbs 27.2g
  • Sugars 7.5g
  • Fibre 2.1g
  • Protein 5.1g