Summer vegetable soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- olive oil
- ½ bunch spring onionschopped (including green bits)
- 1 large courgettediced
- 3 tbsp basmati rice
- 750ml vegetable or chicken stock
- 100g (fresh or frozen) peas
- 100g green beanschopped into 2cm pieces
- basil, parsley or mint a handful of one or a mixchopped
- ½ lemonzested
Nutrition: per serving
- kcal225
- fat7.6g
- carbs29.2g
- fibre6.9g
- protein8.9g
- salt1g
Method
step 1
Heat 1 tbsp olive oil in a pan. Add the spring onions and courgette, then cook for 3–4 minutes until softened. Add the rice and stock, and cook for 5 minutes, then add the peas and beans, and simmer until the rice is tender. Season, then stir in the herbs and lemon to serve.
