Vegan tomato soup

Ingredients for 2 servings:

• 50 g rice or noodles
• 500 ml tomato(s), pureed
• 100 ml vegetable stock
• 1 pinch of salt
• 1 pinch(s) of pepper
• some rosemary or parsley, chopped
• 2 shots of milk (rice milk) or coconut milk

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

low-fat

Cook rice or pasta in plenty of water, bring the passata to a boil in a separate pot, and add the vegetable broth and season with salt and pepper. To serve, pour into a bowl and add the rice or pasta. If desired, garnish the soup with some greens like rosemary or parsley and a splash of rice or coconut milk. (Coconut milk, however, has much more fat than rice milk, hence more calories.)