Curried Rice Soup

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



  • 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


  1. Heat the oil in a pot, cook the onion, celery and carrot until soft.
  2. Stir in the curry powder and cook for 1minute longer.
  3. Add the tomato puree, chutney, chopped tomatoes, rice, seeds and stock and bring to the boil. Turn down and simmer for 20minutes.

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