How to make a green vegetable and pesto soup with rice
Green vegetable and pesto soup with rice proved to be a great way of clearing out the fridge. It also turned out to be one of the best and light soups, I have ever had the privilege to dip a spoon into.
I confess to having an obsession with pesto and will slather, dollop and blend it into pretty much anything, just to see what happens. Keeping this soup green worked perfectly for presentation purposes. Light, refreshing and aromatic, this is a soup for a summer lunch.
Green vegetable and pesto soup with rice – Serves 4
- 1 zucchini, halved and thinly sliced
- 7 oz frozen peas, defrosted
- 1 pint boiled water
- 1 pint vegetable or chicken stock
- 9 oz cooked basmati rice
- 3 1/2 oz baby spinach
- 4 tbsp pesto alla Genovese
- Extra virgin olive oil and Parmesan cheese for serving
- Bring 1 pint of lightly salted water to a boil.
- In a large bowl, add the zucchini and peas. Pour over the boiling water, cover and set aside for up to 3 minutes.
- Meanwhile, the stock and taste it for seasoning as this is the base of the soup.
- Drain the zucchini and peas of their water, then put them back into the bowl along with the rice and spinach leaves. Pour over the hot stock, then cover and leave for another 2 minutes 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.