- 1 onion
- 1 garlic clove
- A handful of coriander
- 400g vine tomatoes
- 1 tsp ras al hanout
- 1 vegetable stock cube
- 75g white basmati rice
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 750ml boiling water
- 1.
Peel the onion and thinly slice. Peel the garlic clove and crush or finely chop. Separate the coriander stalks and leaves (save the leaves for later) and finely chop the stalks. Roughly chop the tomatoes.
- 2.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the onion and garlic with a generous sprinkle of salt and pepper. Swirl in 1 tsp ras al hanut and fry for 5 mins, stirring occasionally, till softened.
- 3.
Slide in the tomatoes and stir to combine. Cook for 5 mins, stirring now and then, till the tomatoes start to break down.
- 4.
Pour 750ml boiling water into the pan and crumble in the vegetable stock cube. Tip in the basmati rice and give everything a good stir. Bring to the boil, then reduce to a gentle simmer. Cook for 12 mins, till the rice is tender. Have a taste, and add more salt and pepper if necessary.
- 5.
Spoon the tomato and rice soup into warm bowls. Top with a scattering of the reserved coriander leaves to serve.