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Student Rice & Tomato Soup    Veg  HT  SP  50mins

Serves 1 - 2    Hot Vegetable  Vegetables  Vegetarian  Vegan  Soups  Dairy   Gluten Wheat Free   Eggless  

 

Ingredients

1 x 400g/14oz tin Tomatoes

1 teaspoon Tomato Puree

150ml/5 fl.oz. Vegetable Stock

Salt and Pepper

25g/1oz Long Grain Rice

Freshly chopped Basil to serve (optional)

 

Instructions

 

1. Put the fresh tomatoes, tinned tomatoes, tomato puree, stock, salt and pepper in a pan, bring to the boil, stirring then simmer for 30 minutes.

 

2. Liquidise in the saucepan using a hand blender or allow to cool slightly, then  blend in a food processor until smooth.

 

3. Return to the saucepan, add the rice, bring to the boil then reduce the heat and simmer for 15 -20 minutes, or until the rice is tender.

 

Serve sprinkled with the chopped basil if using.

 

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

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