Mediterranean rice soup
Hearty rice soup topped with a feta and parsley tumble.
|1||pnp finest extra-virgin olive oil — glug|
|3||garlic — cloves, chopped|
|500 g||tomatoes — peeled, deseeded, chopped|
|2 tsp||sugar — syrup|
|2 Tbs||fresh dill — chopped|
|125 ml||long grain rice|
|60 ml||tahini — or humus|
|125 ml||lemon — juice only|
|1 pinch||salt and freshly ground black pepper|
|80 ml||feta cheese — crumbled|
|30 ml||fresh parsley — chopped|
|1 Tbs||fresh dill — chopped|
|2 tsp||lemon — peeled and grated|
Heat a large glug of olive oil in a saucepan and fry the onion and garlic until soft.
Add tomatoes and stir-fry for another 2 minutes.
Add the sugar, dill and water and bring to the boil.
Add rice and simmer for approximately 10 minutes.
Mix the tahini and lemon juice together and stir through soup. Season to taste.
Mix feta, parsley, dill and lemon peel together.
Dollop a bowl of soup with the tumble and serve immediately.