Tomato and Rice Soup
Serves 4
2 tablespoons oil
1 onion, chopped
1 teaspoon basil
1 bayleaf
1 tablespoon flour
1 carrot, diced
1 celery stick, chopped
1 teaspoon browm sugar
1 tablespoon cider vinegar
Large can chopped tomatoes
1 pint water or vegetable stock
1 clove garlic, crushed
Soy sauce, to taste
Salt and pepper, to taste
2 fluid ounces milk
3 tablespoons cooked rice
2 tablespoons roasted sunflower seeds, optional
Heat the oil in a large saucepan, saute the onion, garlic and basil for 5 minutes
Stir in the flour, add the carrot, bayleaf, celery, sugar, vinegar, tomatoes and water (or stock). Bring to the boil then reduce heat, cover and simmer for 20 minutes.
Remove from heat and cool slightly then blend with the soy sauce and salt and pepper. Add the milk and rice, return to the pan and heat through.
Serve sprinkled with sunflower seeds, if liked.