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Summery soup with pesto

Summery soup with pesto

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

A delicious and superhealthy summer dish

Nutrition:
HighlightNutrientUnit
kcal176
fat5g
saturates2g
carbs25g
sugars0g
fibre4g
protein9g
low insalt1.4g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
MAKE IT MEATY

Shred a cooked chicken breast and add to the soup with the rice.

MAKE IT ZINGY

Stir in the zest of a lemon along with the pesto.

MAKE IT DIFFERENT

Replace the rice with drained, canned cannellini beans.

Recipe from Good Food magazine, August 2005

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A star rating of 3 out of 5.1 rating
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