Monday 28 July 2014

Posted by Judie on Monday 28 July 2014
A fresh zesty soup with very few 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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