Summary

Ingredients

• 500 ml tomato (s), passed
• 0.5 ½ small onion (s)
• 2 teaspoons, heaped vegetable stock, instant, lightly heaped
• 100 ml water
• 1 tablespoon marjoram, rubbed
• 2 tablespoons oil
• pepper
• 20 g rice
• Water (salt water)
• possibly crème fraîche

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Instructions

1. Cook the rice in salted water according to the instructions on the packet. Cut the onion into small pieces, while the oil can be slowly heated in a saucepan (caution: do not let the oil get too hot!). Sweat the onion pieces in the oil over medium heat until they are translucent, but do not let them turn brown.
2. Set the stove to a low temperature and then add the tomatoes and the water. Season the soup with the stock powder and marjoram, season with pepper. Let the lid simmer for about 5 minutes.
3. Then add the (drained) rice, stir and simmer for another 5 minutes with the lid closed. If you like, refine the soup with a spoon of creme fraiche. Light bread can also be served very well.