Vegan Zupa Pomidorowa (Tomato and Rice Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g chopped tomatoes
- 100 g long grain rice
- 2 carrots
- 1 onion
- 700 ml vegetable stock
- 10 g fresh dill
Nutrition (per serving)
- Calories
- 166 kcal
- Protein
- 5.2 g
- Carbohydrate
- 32.2 g
- of which sugars
- 10.9 g
- Fat
- 1 g
- of which saturates
- 0.1 g
- Fibre
- 4.1 g
- Salt
- 1.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onion and diced carrots in a splash of oil for 5 minutes until softened.
- 2
Add the chopped tomatoes and vegetable stock, bring to a simmer and cook for 15 minutes.
- 3
Meanwhile, cook the rice in a separate pan of boiling water for 10-12 minutes until tender, then drain.
- 4
Blitz the soup with a stick blender until smooth, then stir through the cooked rice.
- 5
Scatter over the chopped dill and serve.
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