Name: Tomato-rice Soup with Orange and Herbs
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: 600 ml (1 pint) water; 50 g (2 oz) quick-cook basmati or long-grain rice; grated zest of ½ and juice of 1 orange 1 carrot, chopped; 2 tablespoons finely chopped watercress, parsley, chives or coriander, or a mixture; 1 chicken or vegetable stock-cube; salt and pepper; 1 potato, peeled and cubed; 25 g (1 oz) butter; 2 tablespoons tomato purée; 400 g can of chopped tomatoes

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

This is a comforting sort of soup that’s quick and easy to make and uses a number of ingredients that most people have most of the time. The final addition of a quantity of fresh herbs is a lovely contrast of colour and gives the soup another layer of flavour.

I’ve taken to keeping a supply of frozen herbs in my deepfreeze, for the occasions when fresh herbs aren’t available, and these are perfect in this soup.