Summery soup with pesto
A delicious and superhealthy summer dish
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
- Boil the kettle. Tip the courgette and peas into a large bowl and cover with boiling water. Cover the bowl, then leave for 3 mins until the vegetables have softened slightly. Meanwhile, re-boil the kettle and make up 600ml/1pt of stock and taste it for seasoning as this is the base of the soup.
- Drain the veg, then put back into the bowl along with the rice and spinach leaves. Pour over the hot stock, then cover and leave for another 2 mins until heated through and the spinach has wilted.
- Season to taste, then ladle the soup into serving bowls. Add a swirl of pesto, olive oil, if using, and the grated parmesan. Serve with crusty bread.
MAKE IT ZINGY
Stir in the zest of a lemon along with the pesto.
MAKE IT MEATY
Shred a cooked chicken breast and add to the soup with the rice.
MAKE IT DIFFERENT
Replace the rice with drained, canned cannellini beans.
176 kcalories, protein 9g, carbohydrate 25g, fat 5 g, saturated fat 2g, fibre 4g, salt 1.4 g
Recipe from Good Food magazine, August 2005.
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http://www.bbcgoodfood.com/recipes/2367/
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Ingredients
- 1 courgette , halved and thinly sliced
- 200g frozen peas , defrosted
- 1 vegetable or chicken stock cube or concentrate
- 250g bag of ready-cooked basmati rice (or left-over cooked, cooled rice)
- 100g bag baby spinach
- 4 tbsp pesto (fresh from the chiller cabinet has the best flavour and colour)
- olive oil for drizzling (optional)
- grated parmesan , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Good source of folic acid and vitamin C
Ingredients
- 1 courgette , halved and thinly sliced
- 200g frozen peas , defrosted
- 1 vegetable or chicken stock cube or concentrate
- 250g bag of ready-cooked basmati rice (or left-over cooked, cooled rice)
- 100g bag baby spinach
- 4 tbsp pesto (fresh from the chiller cabinet has the best flavour and colour)
- olive oil for drizzling (optional)
- grated parmesan , to serve
176 kcalories, protein 9g, carbohydrate 25g, fat 5 g, saturated fat 2g, fibre 4g, salt 1.4 g
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31 March 2010
teapot rated this recipe
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