This vegetable, tomato and rice soup takes half an hour to make and will be enjoyed by the whole family.
6 people made this
2 chicken stock cubes
1 carrot, very finely chopped
1 parsnip, very finely chopped
1/2 leek, very finely chopped
3 tablespoons tomato puree
1/2 teaspoon salt
1 pinch ground pepper
2 teaspoons caster sugar
120ml single cream
180g uncooked rice
chopped fresh parsley, to garnish
Method Prep:5min › Cook:30min › Ready in:35min
Bring 2 litres of water to the boil in a large saucepan; add stock cubes, vegetables, tomato puree, salt, pepper and sugar. Simmer for 15 minutes.
Meanwhile, in a separate saucepan, cook the rice according to package instructions until soft and fluffy.
In a small bowl, mix the cream together with few tablespoons of the hot soup; stir it back into saucepan and bring back up to the boil. Remove from heat; stir hot cooked rice into the soup. Top with chopped parsley and serve.