This is a slightly sweet Anglo-Indian soup, and one that I always loved as a child. The nice thing for me is that although has very little beef in it, the little it has makes all the difference. The quick-cook rice is good because it softens nicely as the rest of the soup cooks.
Ingredients: 120g minced beef, 1 eating apple, 2tsp mild curry powder, 1tsp salt, 1 tsp sugar, pinch of black pepper, 1 beef stock cube, 500ml carton of tomato passata, 50g quick-cook white rice, 600ml water, 1 heaped tsp cornflour, 1 heaped tsp flour/GF flour, olive oil
Method: In a lidded saucepan, brown the beef, breaking it up. Peel, core and finely dice the apple, then add and fry for 2-3 minutes. Add the curry powder, stir and fry for a minute, then add the salt, sugar, pepper, crumbled stock cube, tomato passata, rice and water. Stir the flours with a splash of water until smooth, then add to pan, stirring. Bring to the boil, then simmer for 20 minutes, stirring frequently, until the rice is cooked and the soup has thickened.
Notes: I make this and keep it in the fridge for a weekday lunch for the family, to serve with bread, toast, oat cakes, or even just on its own.