Directions

1. To make tomato puree:
2. 1. Wash cut the tomatoes and half-boil
3. 2. Wash well and strain the juice to remove the skin and seeds. (Keep the tomato puree ready)
4. To make the vegetable stock:
5. 3. Boil finely chopped (one) onion, 2 potatoes (peeled and chopped) 2 carrots (scraped and chopped) in 4 cups water.
6. 4. Strain the water to get the vegetable stock, keep ready.
7. To make the soup:
8. 5. Wash the rice well and keep for 7 minutes in a colander (perforated vessel or plate) for the water to drain.
9. 6. Heat 1 1/2 tablespoons butter and fry the rice.
10. 7. Put in the vegetable stock and boil.
11. 8. Heat the remaining butter and fry celery, capsicum, onion, lady's finger and add to the rice
12. 9. Add tomato puree, salt and pepper.
13. 10. Cook till the rice and vegetables are tender.
14. 11. Add finely chopped coriander leaves and serve hot in soup bowls.