Tomato soup with rice

Ingredients for 4 servings:

• 160 g onion(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 2,000 g tomato(s), pureed
• 500 ml water
• 2 tbsp vegetable stock, granulated
• 2 tsp oregano, dried
• 140 g tomato paste
• Salt
• pepper
• Paprika powder, sweet
• Cayenne pepper
• some sugar
• 4 tbsp parsley
• 200 g long grain rice
• 750 ml salt water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Add the rice to the boiling salted water, bring back to a boil, and let it swell for about 15 minutes. Then place the rice in a sieve, rinse with cold water, and drain. Peel and dice the onions and garlic. Heat oil in a saucepan. Sauté the diced onions and garlic. Add the tomatoes, water, vegetable stock, and oregano. Bring everything to a boil and simmer for about 10 minutes. Stir in the tomato paste. Season the soup with salt, pepper, paprika, cayenne pepper, and sugar. Add the cooked rice and heat through. Serve sprinkled with parsley.