Rice, tomato and cumin soup


  • ½ medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 30g/1oz butter
  • 1 tsp ground cumin
  • 85g/3oz long grain rice (basmati)
  • 2 tins of chopped tomatoes
  • 290ml/½ pint chicken or vegetable stock
  • small bunch parsley, chopped
  • sea salt and freshly ground black pepper
  • 4 tbsp olive oil

Preparation method

  1. Sauté the onion and garlic in the butter, stirring occasionally, until the onion is soft and translucent. Add the cumin, rice, tomatoes and stock and cook for about 10 minutes until the rice is cooked.

  2. Add the parsley and season.

  3. Ladle into warm bowls, drizzle with olive oil and serve.

Required techniques

James Martin recipes from Housecall

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2

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