Rice and Tomato Soup (Nigella Lawson) Recipe

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Rice and Tomato Soup (Nigella Lawson)
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Ingredients:

  • 3 cups water , or more as needed

Directions:

  1. I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 103.51 Kcal (433 kJ)
Calories from fat 5.32 Kcal
% Daily Value*
Total Fat 0.59g 1%
Sodium 3.56mg 0%
Potassium 20.7mg 0%
Total Carbs 23.66g 8%
Dietary Fiber 0.59g 2%
Protein 1.77g 4%
Iron 23.7mg 131%
Calcium 17.8mg 2%
Amount Per 100 g
Calories 43.69 Kcal (183 kJ)
Calories from fat 2.25 Kcal
% Daily Value*
Total Fat 0.25g 1%
Sodium 1.5mg 0%
Potassium 8.74mg 0%
Total Carbs 9.99g 8%
Dietary Fiber 0.25g 2%
Protein 0.75g 4%
Iron 10mg 131%
Calcium 7.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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