Hey pixels!! How are you?? I hope that you’re ok, another weekend is almost here. There is a better way to wait for saturday than eating a yummy and cozy vegan rice soup? I don’t think so.
This tomato and rice soup is wonderful. I love both main ingredients: tomatos and rice. The fact that is healthy, vegan and ready in 30′ makes it even better. This soup can be amazing as a lunch or a dinner. I hope you’ll enjoy it, my happy pixels!!
Note: please, remind that if you’re using brown rice you’ll need more cooking time. The sugar in the recipe is to neutralize the acid taste of tomatos. Use the same amount of both, salt and sugar.
(If you prefer a soup without rice, let me suggest you a nice vegan version of my mom’s chicken soup.)
Ingredients (serves 2):
- 3 tablespoons olive oil
- 1 leek, chopped
- 1/4 can crushed tomatos
- 2 cups water
- 2 cups vegetable stock
- 1 cup rice
- salt and sugar to taste
- 1/4 teaspoon dry oregano
- 1/4 teaspoon dry basil
In a large soup pot, sauté leek for about 3-5′.
Add crushed tomatos, oregano, basil, salt and sugar. Keep cooking on low heat for 5-8′ more.
Add rice, stir well. Add water and stock. Bring to a boil and then, turn heat to low and let simmer, uncovered, for about 10-15′. Stir frequently.
(Optional step: take pot off the heat and keep it covered for another 2-3′ or until rice has cooked completely. If you think that the rice is cooked enough, skip this step).
Do you like rice soups, my happy pixels? Are you going to make this one? Please, let us know in the comments below.