Creamed Beef and Tomato Soup, with Arborio Rice and Garlic

A tasty soup made with some leftover diced roast beef. It contains beef stock, cardamom (two pinches), two diced cloves of garlic, one diced onion, tomato passata (100mls), half a teaspoonful of turmeric, a third of a cup of arborio rice, plus a generous amount of basil.

The diced beef was first stir-fried in a little olive oil, along with the diced onion and the garlic. After ten minutes or so at a medium to high heat, boiling water was added to the pan, along with 250mls of tomato passata (chopped Italian tomatoes will do instead). Stir together thoroughly.

The arborio rice was cooked in a separate pan for about twenty five minutes, and the contents were then decanted (without draining) into the pot of soup. Add the turmeric and the (powdered) cardamom. Stir together, and simmer under glass for another half an hour.

Five or ten minutes before serving, season with basil. Cream with two dessert spoonfuls of double cream (you can skip this if you prefer). Serve with a toasted garlic flatbread.