Summery Soup With Pesto
This quick and easy recipe combines the freshness of courgettes, peas, and spinach with the comforting flavors of stock and rice. A dollop of pesto and sprinkle of parmesan add a delicious finishing touch to this nutritious and satisfying dish. Perfect for a light lunch or dinner.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 176 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 1.4 milligram of sodium
Comments
No comments found.