Ingredients:
Makes 4 servings
- 500g yellow courgette
- 1 lemon, zested and juiced
- 3 tbsp olive oil
- 1 tsp turmeric
- 1 ltr chicken stock
- 100g basmati rice
- salt and pepper to taste
Cut the courgettes into 5mm rings, and then finely dice them. Put them into a pan with the lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they've slightly softened.
Stir in the turmeric and pour in the stock and lemon juice and then drop in the rice. Cook, uncovered, for 10-20 minutes, or just until the courgettes and rice are tender.
Taste for seasoning. Leave to cool slightly before serving so that you eat the soup warm rather than hot.
Original Recipe
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