Tomato Soup, with Red Camargue Rice and Roast Pork

A delicious soup made with 400 grams of baby plum tomatoes, two medium size carrots, ten spring onions, chopped roast pork loin, mustard, herbs, and a sixth of a cup of Camargue red rice.

The baby plum tomatoes were halved, and added to a pan of boiling water, along with the chopped carrot and spring onion. Simmer for thirty minutes, and then mash, and blend with a hand mixer. Add the sixth cup of Camargue rice, one teaspoonful of powdered mustard (I used Colemans), a pinch of oregano and basil, some Nam Pla fish sauce, paprika, and a little black pepper. Add the chopped roast pork. Stir thoroughly. Simmer for another thirty minutes, after which it will be ready to serve.