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Lemon Rice and Pea Soup

A bright, warming soup that uses leftover rice and frozen peas. Lemon zest and fresh herbs make it taste fresh and vibrant for under 50p a bowl.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Soup
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 150g cooked rice (leftover is fine)
  • 150g frozen peas
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 lemon (zest and juice)
  • 1 litre vegetable stock
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • salt and black pepper
  • small bunch fresh parsley or dill

Method
 

  1. Heat the olive oil in a large saucepan. Add the onion and cook for 5 minutes until soft.
  2. Add the garlic and oregano, cook for 1 minute until fragrant.
  3. Pour in the vegetable stock and bring to a simmer. Add the frozen peas and cook for 5 minutes.
  4. Stir in the cooked rice and lemon zest. Heat through for 2-3 minutes.
  5. Remove from the heat and stir in the lemon juice and most of the chopped parsley. Season well with salt and black pepper.
  6. Serve in warm bowls, garnished with the remaining parsley and an extra twist of black pepper.