Olive Magazine
Vegan Tomato Soup Recipe with Rice and Lemongrass

Tomato, lemongrass and rice soup

Published: September 23, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Gluten free
  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal187
fat6g
saturates0.4g
carbs27.2g
sugars7.5g
fibre2.1g
protein5.1g
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Make this vegan tomato soup, then check out our classic tomato souptomato and red pepper soupcreamy tomato soup and more tomato recipes.

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. 
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