Spicy tomato soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 3 cloves garlic
- thumb-sized piece, peeled and sliced ginger
- 600ml, cooled vegetable stock
- ½-1 tbsp, depending on how hot you like it chipotle paste
- a small bunch, chopped coriander
- 1, cut into bite-sized pieces green pepper
- 1 medium, chopped green chillli
- 5 tbsp basmati rice
- 4 tbsp natural yogurt
Nutrition:
- kcal150
- fat2.2g
- saturates1.1g
- carbs24.2g
- sugars9.9g
- fibre3.7g
- protein6.5g
- salt0.2g
Method
step 1
Put the tomatoes, tomato purée, garlic and ginger in a blender or food processor with the stock and whizz until smooth. Pour into a large pan and add the chipotle, ¾ of the coriander, green pepper, most of the chilli and seasoning. Bring to a simmer and cook on a medium heat for 10 minutes, then add the rice and cook for another 10-15 minutes or until the rice is tender. Add a little water or stock if the soup is too thick. Serve in bowls with a dollop of yogurt, the rest of the coriander and chilli, and a generous grinding of black pepper.
