This soup is so filling, it can make a great lunch or a light dinner. Side it with naan or salad and get stuck in 
Serves 4-6
Ingredient
Ingredients
- 1tbsp coconut oil
- 1 onion, diced
- 1 stick celery, diced
- 2 carrots, diced
- 1tbsp mango chutney
- 1tbsp medium curry powder
- 1tbsp tomato puree
- 1 carton chopped tomatoes
- 150g basmati rice
- 2tsp nigella seeds
- 1ltr vegetable stock
Directions
- Heat the oil in a pot, cook the onion, celery and carrot until soft.
- Stir in the curry powder and cook for 1minute longer.
- Add the tomato puree, chutney, chopped tomatoes, rice, seeds and stock and bring to the boil. Turn down and simmer for 20minutes.