Vegan Tomato, lemongrass and rice soup

A very easy Vegan recipe that you can whip up in aprox 30 minutes and is a perfect meal for 2 on a nippy autumn day.

Ingredients

vegetable oil 1 tbsp

• garlic 1 clove, crushed
• ginger 2cm piece, finely grated
• red chilli 1, finely chopped
• lemongrass 2 stalks, woody outer leaves discarded, finely chopped
• cumin seeds ¼ tsp
• ground coriander ¼ tsp
• chopped tomatoes 400g tin
• tamarind purée 2 tbsp
• basmati rice 3 tbsp
• coriander a handful, finely chopped

• Method

  STEP 1
  Heat the vegetable oil in a pan and cook the garlic, ginger, chilli and lemongrass for 2 minutes.
  
  

  STEP 2
  Add the spices and cook for 1 minute, then tip in the tomatoes, tamarind and 600ml water, and simmer for 5 minutes. Blitz with a stick blender until smooth, then season.
  
  

  STEP 3
  Heat the soup again, add the rice and simmer for 10-12 minutes or until the rice is cooked. Stir through the coriander and serve.
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