Tomato Soup with Rice

Ingredients

• long-grain rice 60 grams
• water 375 milliliters
• vegetable stock 1 liter
• tomato 1 kilogram
• tomato paste 1.5 tablespoons
• marjoram 0.5 teaspoons
• dried thyme 0.5 teaspoons
• dried basil 1 teaspoon
• apple cider vinegar 1 teaspoon
• salt 1 teaspoon
• ground black pepper 1 pinch

Tools

• pot
• spoon
• blender

Instructions

1. Rinse the rice under cold water until the water runs clear. Bring the water to a boil, add the rice, and cook over low heat until tender, adding a little more water if needed.
2. If using fresh tomatoes, blanch them in boiling water for 1 minute, transfer to cold water, peel, remove the hard cores, and grate or blend them.
3. Add the tomatoes or the passata alternative to the cooked rice together with the tomato paste, stock, marjoram, thyme, basil, salt, and pepper. Simmer so the flavours combine.
4. Take the soup off the heat and stir in the apple cider vinegar. Taste and adjust the seasoning.
5. Serve warm.

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