Middle Eastern · Dinner
Levantine Spiced Tomato Rice Soup
Vegetable Shorbat Banadoura
Levantine spiced tomato-and-rice soup with garlic, mint, and Aleppo pepper, finished with toasted pita, feta crumbles, and a fresh lemon squeeze.
$
8 minsPrep
22 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
485Calories
14gProtein
28gFat
48gCarbs
8gSugar
6gFiber
720mgSodium
25mgChol
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Instructions
1
Prep
Dice 200g onion finely. Grate 6 garlic cloves. Dice 700g tomatoes finely. Rinse 80g basmati rice until water runs clear. Tear 1 pita into 2cm pieces. Crumble 60g feta. Chop 20g mint leaves and 10g parsley finely.
2
Bake
Heat oven to 200C. Toss pita pieces with 2 tsp oil on a small tray. Bake 6–7 minutes until deep golden and crisp. While pita toasts, proceed with soup.
3
Saute
Heat 3 tbsp oil in a 24cm saucepan over medium for 1 minute. Add onion, cook 6 minutes until softened. Stir in garlic, cumin, paprika, Aleppo pepper, and caraway; toast 30 seconds until fragrant.
4
Build
Stir in tomato paste, cook 1 minute. Add diced tomato, salt, and sugar; simmer 7 minutes until tomatoes break down and oil pools at edges.
5
Simmer
Add rinsed rice and 1000ml hot water. Bring to a boil, reduce to medium-low, cover, and simmer 15 minutes until rice is tender and broth thickens slightly. Remove from heat, stir in 2 tsp lemon juice.
6
Plate
Ladle soup into bowls. Scatter crumbled feta, toasted pita, mint, and parsley over the top. Serve with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40ml (2.7 tbsp) extra-virgin olive oil
- 200g (7 oz) yellow onion
- 6 garlic cloves
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp Aleppo pepper
- 0.5 tsp ground caraway
- 2 tsp tomato paste
- 700g (24.7 oz) ripe tomatoes
- 80g (2.8 oz) basmati rice
- 1000ml (4 1/4 cup) hot water
- 1 tsp fine sea salt
- 1 tsp granulated sugar
- 1 small pita bread
- 60g (2.1 oz) feta cheese
- 20g (small handful) fresh mint
- 10g (small handful) flat-leaf parsley
- 10ml (2 tsp) lemon juice
- 2 lemon wedges