This tomato and rice soup recipe comes from chef Jamie Oliver and is a dish that his dad would always cook. The comforting food can be served as a starter or as a main meal, perfect for this colder weather we are experiencing in the UK. Jamie’s recipe only takes five ‘simple’ steps and serves four people.
According to the chef’s website , it reads: “My dad has two signature soups that he would always cook for us. “One is a cauliflower soup, which essentially consists of boiled cauliflower florets, rice and lots of lemon juice, but the one I’ve included here is my favourite, Baba's Domatesli Pirinç Çorbası (Dad's Tomato & Rice Soup). “This is not a recipe that has been passed down from my dad’s family, but one that my dad concocted using a couple of fresh ingredients from the fridge, and the rest from the store cupboard.
“It’s so simple, both in terms of ingredients and method, and my dad occasionally uses a can of chopped tomatoes in place of the fresh ones I use in my recipe . “Rice is a key ingredient in most Cypriot soups and seasoning soups with lemon juice is fundamental to Cypriot cuisine, so do ensure you have some fresh lemon to hand when making this one." How to make Jamie Oliver’s tomato and rice soup recipe: 200g (7 oz) short-grain white rice Six large tomatoes 50ml (Two fl oz) olive oil One large onion, finely chopped One vegetable stock cube 500ml (18 fl oz) boiling water 1.
5 litres (21⁄2 pints) cold water 25g (One oz) fresh parsl.