Zucchini, broad bean, rocket, lemon and rice soup

Name: Zucchini, broad bean, rocket, lemon and rice soup
Yield: 6
Ingredients: 4 Tbsp Extra virgin olive oil; 2 medium Red onions, diced 1cm; 4 Garlic cloves, finely chopped; ½ large Preserved lemons, peel only, finely diced; 1 Lemon, zest only; 2 Lemons, juice only; 1 ½ Ltr Vegetable stock (Main); ¼ cup Risotto rice; 300 g Zucchini, thinly sliced (Main); 250 g Broad beans, peeled; 1 handful Wild rocket, coarsely chopped; 200 ml Plain unsweetened yoghurt, naturally thickened; 1 small handful Chopped parsley, for serving

for 6 people

Tam West

Ray McVinnie

Chef and food writer

VIEW PROFILE

Peeling broad beans is a labour of love but worth it for their emerald green colour and tender texture. This light soup has a tart refreshing flavour which is what I want at this time of year.

Ingredients

4 Tbsp	Extra virgin olive oil
2 medium	Red onions, diced 1cm
4	Garlic cloves, finely chopped
½ large	Preserved lemons, peel only, finely diced
1	Lemon, zest only
2	Lemons, juice only
1 ½ Ltr	Vegetable stock (Main)
¼ cup	Risotto rice
300 g	Zucchini, thinly sliced (Main)
250 g	Broad beans, peeled
1 handful	Wild rocket, coarsely chopped
200 ml	Plain unsweetened yoghurt, naturally thickened
1 small handful	Chopped parsley, for serving

Directions

Heat the oil in a wide saucepan over moderate heat and add the onions, garlic, preserved lemon peel, zest and the juice of 1 lemon. Fry gently, without browning, for 10 minutes or until the onion is soft (the juice will evaporate but turn the red onion pink and add to the flavour of the mixture).
Add the stock and rice and bring to the boil. Simmer 15 minutes or until the rice is soft.
Add the zucchini, beans and rocket and simmer a further 3 minutes.
Add the juice of the other lemon. Taste and season, and serve with a dollop of yoghurt and a sprinkle of parsley.