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.
|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|
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- 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.