Summery soup with pesto
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 1 courgettehalved and thinly sliced
- 200g frozen peasdefrosted
- 1 vegetable or chicken stock cubeor 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 oilfor drizzling (optional)
- grated parmesanto serve
Nutrition: per serving
- kcal176
- fat5g
- saturates2g
- carbs25g
- sugars0g
- fibre4g
- protein9g
- salt1.4glow
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.
