1 medium onion, finely chopped
2 garlic cloves, crushed
2 Tbsp olive oil
85g/3oz long grain rice (basmati)
2 tins of chopped tomatoes
290ml/½ pint chicken or vegetable stock
small bunch parsley, chopped
season to taste.
1. Sauté the onion and garlic in the butter, stirring occasionally, until the onion is soft and translucent. Add the rice, tomatoes and stock and cook for about 10 minutes until the rice is cooked.
2. Add the parsley and season.
3. Ladle into warm bowls, drizzle with olive oil and serve.
NB If, like me you use what is to hand and this means a tin of tomatoes instead of chopped tomatoes so that you need to blend the soup before serving,
You will blend the rice and have to cook some separately to add to the soup!