Summary

Ingredients

• 1 kg tomato (s) (meat, bush or bottle tomatoes)
• 2 small carrots
• 1 piece (s) celery, barely egg-sized, with stem and leaf
• 10 cm leek
• 2 tablespoon tomato paste
• 1 medium onion (s)
• 3 cloves garlic, as fresh as possible
• 1 ginger, the size a thumb
• 500 ml chicken broth
• 1 glass white wine, dry
• 1 sprig rosemary, fresh
• 1 sprig thyme, fresh
• 1 sprig lemon thyme
• 1 stalk lemongrass
• 1 sprig oregano or marjoram, fresh
• 5 fresh sage leaves
• salt and pepper
• 3 tablespoon olive oil
• 1 cup rice (long grain rice), parboiled, as a filler
• 4 sprigs thyme, flowering
• 1 sprig basil, or a few leaves
• 0.5 ½ lemon (s) or lime (s), the juice it

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Instructions

1. Cut out the flower base from the tomatoes, pour boiling water over them, peel off the skin and roughly cut into eighths. Cut the vegetables into small pieces.
2. Steam the onions in oil until translucent. Add the carrots, leek and celery and sauté. Fry half of the tomato paste briefly, add garlic and ginger. Deglaze with wine, add concentrated chicken stock. Pluck the herbs and cook them together with the lemongrass (cut once and pound wide) until the vegetables are soft. In the meantime, cook the rice separately in the broth.
3. Fish the lemongrass from the vegetable soup and add the remaining tomato paste and the tomato pieces. Steam briefly until soft. Puree with the hand blender and season with lemon juice, salt and pepper.
4. Put 1-2 spoons of rice in each plate. Pour tomato soup over it and garnish with a sprig of blossoming thyme and a few leaves of basil.
5. Light and fruity for hot days. Side dish e.g. ciabatta.