This Summer Vegetable Soup is a light and vibrant dish filled with the freshest seasonal vegetables. It’s lightly seasoned with garlic, basil, and a touch of olive oil, allowing the natural sweetness of the vegetables to shine through. The result is a refreshing, hearty, and nutritious soup that’s perfect for warm weather. Serve it chilled for a cool, refreshing option, or enjoy it warm for a comforting, plant-based meal. Perfect for a light lunch or dinner!
Ingredients
- olive oil
- ½ bunch spring onions, chopped (including green bits)
- 1 large courgette, diced
- 3 tbsp basmati rice
- 750ml vegetable or chicken stock
- 100g (fresh or frozen) peas
- 100g green beans, chopped into 2cm pieces
- basil, parsley or mint a handful of one or a mix, chopped
- ½ lemon, zested
Instructions
Steps:
- Heat 1 tbsp olive oil in a pan. Add the spring onions and courgette, then cook for 3–4 minutes until softened. Add the rice and stock, and cook for 5 minutes, then add the peas and beans, and simmer until the rice is tender. Season, then stir in the herbs and lemon to serve.
