Greek · Lunch
Tomato Rice Soup
A light Greek tomato rice soup built on sautéed onion and garlic simmered with canned tomatoes, vegetable stock, and short-grain rice until tender. Finished with olive oil, oregano, and lemon juice, topped with crumbled feta cheese and fresh parsley.
$3
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
371Calories
9.9gProtein
12.9gFat
55.5gCarbs
9.4gSugar
5.5gFiber
1023mgSodium
19mgChol
3.9gSat Fat
655mgPotassium
156mgCalcium
2.4mgIron
0.1mcgVitamin B12
16mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
mediterranean
vegetarian
low-calorie
low-chol
Instructions
1
Prep
Chop the onion finely and mince the garlic; measure the rice and canned tomato so everything is ready beside the stove.
2
Sauté
Warm the olive oil in a small saucepan over medium heat and cook the onion for 3 to 4 minutes until soft and translucent.
3
Simmer
Add the garlic, oregano, canned tomato, rice, and vegetable stock to the saucepan; bring to a boil over medium-high heat then reduce to low and simmer uncovered for 20 to 22 minutes until rice is tender.
4
Plate
Off the heat, stir in the lemon juice and season with salt and pepper. Ladle into a bowl and top with feta cheese and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about half a 14.5 oz can canned tomato
- 1/2 cup90g white rice
- 2 cup480ml vegetable stock
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp oregano
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp feta cheese
- 2 tsp2 tsp parsley
- salt, to taste
- black pepper, to taste
