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Spicy Tomato and Rice Soup

QUICK FACTS

  PREPARATION TIME
10 min (for 3 serves)

 
  COOKING TIME
20 min (for 3 serves)
  SOUP
Vegetable
 

SUMMARY

 

A hearty, warming choice for a chilly evening. This one-dish meal is nutrient and flavour packed, great for lunch or dinner.

INGREDIENTS

6.00 cup (1,584 g)
  tomato puree, unsalted
12.00 cup (3,060 g)
  chicken stock
4.00 onion (356 g)
  onion, chopped
12.00 clove (36 g)
  garlic, minced
8.00 tablespoon (18 g)
  coriander, chopped
4.00 teaspoon (8 g)
  cayenne pepper
1,000 g
  wild rice, boiled
4 g
  sea salt
2.00 teaspoon (3 g)
  black pepper, ground
8.00 tablespoon (108 g)
  olive oil
 

METHOD

1. Heat oil in a saucepan, stir-fry onion and garlic until fragrant. Add cayenne pepper and cook for 1 to 2 minutes.

2. Add tomato puree, stock, rice and coriander; bring to a boil. Reduce heat and cook for 15 to 20 minutes, stirring occasionally.

3. Ladle in soup bowls.

4. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
765.7 kJ  (183.0 kcal)
Protein:
6.9 g
Total Fat:
1.6 g
-Saturated:
1.6 g
-Mono-Unsaturated:
0.3 g
-Poly-Unsaturated:
0.2 g
Total Carbs:
28.1 g
-Complex Carbs:
20.4 g
-Sugar:
7.7 g
Fibre:
4.5 g
Water:
457.8 mL
Alcohol:
0.0 g
Cholesterol:
0.0 mg
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