'Masterchef: The Professionals' Winner Keri Moss cooks up a Tomato and Rice Soup Starter

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa offers more protein while barley is more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is fresher, while bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible, while omitting herbs saves money.

Melt 30 grams of butter in a pan.

Add 1 medium onion and cook until translucent.

Bruise 1 clove of garlic and add it to the pan for flavor.

Stir in 1 teaspoon of tomato paste with the onions and cook for a couple of minutes.

Add chopped tomatoes and cook until it forms a paste.

Add 1 small cinnamon bark to the mixture and cook to release its flavors.

Pour in 1 liter of water and bring to a boil.

Once boiling, reduce heat and let it simmer for about half an hour.

Add 1/3 cup of unwashed rice (about 60 grams) and cook for 12 minutes.

Remove the cinnamon bark from the soup.

Season with a generous pinch of black pepper, table salt, and a pinch of caster sugar to balance acidity.

Cooking Techniques

Equipment Needed

Spice Level: