Peppery tomato soup

Ladle up a satisfying bowl of soul-warming comfort - nutritious, delicious and easy on your wallet!

Serves: 4

Time to make: 25 mins

Ingredients

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1 tablespoon extra-virgin olive oil

1 large onion, sliced

1 carrot, finely diced

1 stalk of celery, finely chopped

3 cloves garlic, sliced

1 teaspoon garam masala or curry powder

10 large tomatoes, roughly chopped

1½ tablespoons uncooked white basmati rice

Bay leaf

Handful of mixed fresh herbs of your choice, plus extra to garnish (we used basil, thyme, oregano and sage)

Pinch of salt

Cracked black pepper

4 slices reduced-fat cheese

4 grainy rolls, to serve

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Instructions

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1 In a medium-large saucepan, heat spread and olive oil over medium heat. Add onion, carrot and celery, cover and reduce heat to low. Gently cook vegies for around 10 minutes until soft but not browned. Add garlic and cook, stirring, over medium heat for 1 minute. Add garam masala and cook, stirring, for 30 seconds until fragrant.

2 Add the tomatoes, rice, bay leaf and fresh herbs to the pan. Add a splash of water and cook over a medium heat, stirring occasionally, for about 5 minutes, until tomatoes start falling apart.

3 Add 2 cups water, stir well and simmer for a few more minutes, until rice is cooked through. Allow to cool a little and remove bay leaf, then transfer mixture in blender. Blitz until smooth.

4 Pour back into the saucepan, season with salt and plenty of pepper. Reheat to desired temperature. To serve, place a slice of cheese in each of four bowls. Pour over hot soup, garnish with remaining fresh herbs and serve with grainy rolls on the side.

Nutrition Info (per serve)

Calories 450 cal

Kilojoules 1900 kJ

Protein 18 g

Total fat 16.3 g

Saturated fat 5 g

Carbohydrates 51.5 g

Sugar 18 g

Dietary fibre 12 g

Sodium 695 mg

Calcium 362 mg

Iron 4.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.