Mediterranean rice soup

4 servings Prep: 10 mins, Cooking: 12 mins
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Hearty rice soup topped with a feta and parsley tumble.

By Food24 May 14 2013
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Ingredients (14)

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
4 cup water
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
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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.

This recipe is sponsored by Pick n Pay and was created
by Fresh Living magazine.

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