• 1 tbsp Co-op vegetable oil
  • 1 red onion, finely chopped
  • 5cm ginger, finely chopped
  • 2 large garlic cloves, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stick, finely chopped
  • 400g can Co-op Italianchopped tomatoes
  • 1 tbsp Co-op Italian tomato purée
  • 1 litre hot vegetable stock, made with 2 stock cubes
  • 250g pack Co-op microwave wholegrain rice
  • Juice of 1 lemon
  • 25g pack Co-op flat leaf parsley, finely chopped 


  1. Heat the vegetable oil in a large saucepan over a high heat
  2. Add the onion, ginger, garlic, carrot and celery, then fry for 3 mins until starting to soften
  3. Add the canned tomatoes, tomato purée, stock and rice, bring to the boil and simmer for 15 mins, stirring occasionally, until the vegetables are tender
  4. Add a splash more boiling water if you prefer your soup thinner
  5. Stir through the lemon juice and parsley, saving a little to garnish
  6. Season, then serve sprinkled with the remaining parsley.