Dr Mobeus
Lemon Rice and Pea Soup
This soup was born from leftover rice and a bag of frozen peas that needed using up, and it turned out to be one of the best budget soups in the rotation. At 45p a portion it is about as cheap as a proper meal gets. The lemon is the magic ingredient – it cuts through the simple stock and makes everything taste fresh and bright rather than heavy. Frozen peas are one of the best value vegetables in any supermarket at around £1.20 for a 900g bag, and they keep their sweetness better than fresh.
Lemon Rice and Pea Soup
Ingredients
Method
- Heat the olive oil in a large saucepan. Add the onion and cook for 5 minutes until soft.
- Add the garlic and oregano, cook for 1 minute until fragrant.
- Pour in the vegetable stock and bring to a simmer. Add the frozen peas and cook for 5 minutes.
- Stir in the cooked rice and lemon zest. Heat through for 2-3 minutes.
- Remove from the heat and stir in the lemon juice and most of the chopped parsley. Season well with salt and black pepper.
- Serve in warm bowls, garnished with the remaining parsley and an extra twist of black pepper.
Tips and Variations
This works best with leftover cold rice – fresh hot rice will go mushy. No fresh herbs? A teaspoon of dried dill or parsley works. Add a tin of white beans for extra protein. This does not freeze well because the rice goes mushy on defrosting, so only make what you will eat in a day or two.
