15-Minute Tomato and Rice Soup

Name: 15-Minute Tomato and Rice Soup
Cook time: 15 min
Total time: 15 min
Ingredients: 150 g basmati rice; 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 litre vegetable stock; a squeeze lemon (optional)

Serves 4

Cook: 15 mins

Dairy Free Gluten Free

Serves 4

150 g basmati rice

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 litre vegetable stock

a squeeze lemon optional

Method

Step 1

This couldn’t be easier – simply put the rice, Ballymaloe 100 Recipe Sauce and stock in a large saucepan, stirring to combine. Bring to a boil, then reduce the heat to medium and cook for 10–12 minutes, uncovered and stirring often so the rice doesn’t stick to the bottom of the pan, until the rice is tender.

Step 2

Season to taste with salt and pepper and add a squeeze of lemon juice (if using) to brighten up the flavour.

Chef's Tips

Divide among four bowls and serve along with some crusty bread.

Serving Suggestions & Notes

Using your leftovers: Note that if you have any leftovers, the rice will continue to absorb the liquid and the soup will thicken, so you’ll need to thin it back down with more stock or water. | Make it meaty: If you have any leftover cooked, shredded roast chicken, add it at the end of the cooking time. Simmer for 3-4 minutes to warm it through.