Pea and broad bean risotto soup

It’s officially the start of soup season, so why not give this a try?

Serves: 4

INGREDIENTS

1 tbsp olive oil

½ large leek (approx. 90g), finely sliced

½ small white onion

2 garlic cloves, finely diced

100g arborio rice

1 litre of vegetable stock

250g frozen peas

150g broad beans

1 large handful of fresh parsley (25g)

METHOD

Heat the olive oil in a large pan on medium heat and sauté your leek and onion until soft, then add the garlic for a further 1-2 minutes.

Add your risotto rice (arborio) and gently toast for a few minutes.

Pour in 2/3 of your stock, cover with a lid and leave to simmer for 15 minutes. Keep an eye on the ratio of stock to solids (should be even) and add more broth if needed.

Add both the broad beans and peas, followed by a handful of chopped parsley. Cover with a lid and simmer for a further 5-7 minutes.

If you are making croutons, roughly chop your bread into chunks, toss in olive oil and seasoning and bake in the oven at around 190 degrees for 10 minutes.

Once your soup is ready, dish up, top with the parsley and croutons if using, and season to taste. Enjoy!

NOTES

Whilst this recipe is plant-based, don’t be afraid to experiment with vegetables/stocks, or even add some shredded cooked chicken for the final ten minutes for a protein boost!

Recipe credit: Jemma Loi & Rice Association

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