lorcas_novena (lorcas_novena) wrote in vegancooking,

Rice, Tomato, and Cumin Soup

There was a LOT of rice in this, so it was pretty substantial, but it was delicious. The original recipe called for parsley, but I can't bear parsley, so I used coriander (since it was flavoured with cumin). The croutons on top are just torn ciabatta, spritzed with olive oil, salt and papper and oven baked for 10 mins.

• ½ medium onion, finely chopped
• 2 garlic cloves, crushed
• 30g/1oz margarine
• 1 tsp ground cumin
• 85g/3oz long grain rice (basmati)
• 2 tins of chopped tomatoes
• 290ml/½ pint vegetable stock, or 'chicken style if you prefer.
• small bunch coriander, chopped
• sea salt and freshly ground black pepper
• 4 tbsp olive oil
Preparation method
Saute the garlic and onion the margarine, stirring occasionally, until the onion is soft and translucent. Add the cumin, rice, tomatoes and stock and cook for about 10 minutes until the rice is cooked. Stir in the coriander and sere with croutons and a side salad.

Rice, Tomato, and Cumin Soup
Tags: soups-spicy, soups-tomato
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