Tomato rice soup with soy strips

Ingredients for 2 servings:

• 500 g tomatoes
• 250 ml vegetable stock
• 125 g rice, cooked
• 100 g soy shreds, coarse
• 2 tbsp sunflower oil
• 1 tbsp tomato paste
• 1 tbsp wheat flour
• 1 small onion(s)
• some basil, dried
• some thyme, dried
• some paprika powder
• some salt and pepper
• some sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan

Wash and chop the tomatoes. Peel and dice the onion. Heat the oil in a saucepan. Sauté the diced onion, then add the chopped tomatoes and sauté. Stir in the tomato paste, dust with flour, pour in the vegetable stock, and simmer for about 15 minutes. Then puree, add the cooked rice and soybean strips, and cook for another 10 minutes. Season to taste with basil, salt, thyme, paprika, pepper, and sugar. The soup is then ready to serve.