Spicy Tomato and Rice Soup
|Canned tomatoes||14 Ounce, chopped|
|Vegetable stock||18 Fluid Ounce|
|Brown rice||5 Ounce|
|Onion||1 Medium, diced|
|Cayenne pepper||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Fresh coriander||1 Tablespoon, chopped|
|Red pepper||1 , deseeded & diced|
1. In a large saucepan, put chopped tomatoes, vegetable stock, brown rice, diced onion, cayenne pepper, turmeric, ground cumin, ¾ diced red pepper and fresh coriander chopped
2. Bring the entire mix with vegetable stock to a boil, then cover and simmer for about 20 minutes, and check if the rice is just tender.
3. The soup is now ready, garnish it with the reserved 1/4th red pepper and fresh coriander leaves.
4. Serve it piping hot with warm crusty bread.