This competition is now closed Tomato, lemongrass and rice soup Try 5 issues of olive Magazine for only £5 30 minutes serves 2 Easy Use up tinned chopped tomatoes and infuse with punchy spices to create this nutritious vegan soup By Janine Ratcliffe September 23, 2019 at 4:01 pm Share on Facebook Share on Twitter Share on Pinterest Share on Whatsapp Email to a friend Advertisement Advertisement Ingredients 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 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. Discover more of our best soup recipes here... Nutritional Information Kcals 187 Fat 6g Saturates 0.4g Carbs 27.2g Sugars 7.5g Fibre 2.1g Protein 5.1g Tags Basmati rice Lemongrass Red chilli Gluten free Low calorie Easy serves 2 Dinner Advertisement You may also like Vegan Shredded veg miso soup 35 mins serves 2 Family Best easy soup recipes Best ever 30 recipes that make the most of tinned tomatoes Healthy Easy low-calorie meal ideas One pots Best stew recipes Sign up to receive recipe inspiration and foodie openings Sign up to receive recipe inspiration and foodie openings Thanks! Enjoy cooking, eating and exploring! Already have an account with us? Sign in to manage your newsletter preferences Sign in Register Sign me up! By entering your details, you are agreeing to olive magazine terms and conditions. You can unsubscribe at any time.