Summer vegetable soup
Serves 2
Easy
Total time:
An easy fresh vegetable soup. Light and healthy, it's packed with peas, courgette, green beans and fresh herbs and is ready in under 30 minutes. Serve with crusty bread on the side
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.
