Risotto Soup

Inspired by ingredients in my fridge and the favourite Italian rice dish, this is a really hearty soup that satisfies the tummy and the soul.

Ingredients:

Low fat cooking spray

1 medium onion, finely chopped

1 large leek, sliced

2 large garlic cloves, crushed with the back of a knife and chopped (this helps to release the flavour)

1 celery stick, sliced

salt and pepper

1 tsp celery salt

juice of 1/2 a lemon

1 bay leaf

1/2 a large courgette, diced

1/2 a head of broccoli cut into small florets

a good sprinkle of nutmeg

8ooml veggie stock

1 cup frozen peas, defrosted

1/2 cup Arborio rice, rinsed well and drained

Handful of fresh parsley and basil, finely chopped

Parmesan ans some basil leaves to serve if desired

To make:

1) Spray some cooking spray into a large pot over a medium-low heat, add onions and cook for 1-2 minutes, stirring until they turn translucent.

2) Add the leek, garlic and celery with salt, pepper, celery salt, bay leaf and lemon juice and cook for another 2 minutes, stirring. Add the broccoli and courgette with the nutmeg, stir together to combine flavours.

3) Add the stock, bring to the boil, then cover and simmer for about 10-15 mins until all the veggies are soft.

4) Put soup in a blender with half of the peas and blend until smooth.

5) Return to the pot, add the rice and bring to the boil. Boil for 10 minutes, stirring constantly to ensure rice doesn't stick. The mix will thicken due to the starch in the rice, so add boiling water, a bit at a time, when it's getting too thick.

6) Turn the heat down, cover and simmer a further 10 minutes, making sure the rice is cooked. Take off the heat and add remaining peas as well as the mixed parsley and basil leaves and stir together. Add more boiling water if it's too thick.

7) Served garnished with basil leaves, black pepper and some parmesan curls for those who eat dairy.

Makes 4 very good sized servings.