Ingredients
- 4 tbsp olive oil
- 4-5 spring onions, chopped
- 5-6 courgettes, sliced
- 200g peas
- 1 garlic clove, finely chopped
- 3 tbsp rice
- salt
- freshly ground pepper
- 700ml vegetable stock
- 150g Dodoni Feta
- ¼ bunch of dill, chopped
- 5-6 mint leaves, chopped
Process
- Heat the olive oil in a large pot and sauté the spring onions for 2-3 minutes until they soften. Add the courgettes and peas and sauté for another 2-3 minutes
- Add the garlic, salt, pepper and rice and sauté for another 1-2 minutes
- Pour the vegetable stock over the vegetables and as soon as it comes to a boil, lower the heat. Let the soup cook for about 15-20 minutes, or until the vegetables are soft enough and the rice has been cooked
- Taste to check if it needs any more seasoning and add the dill and mint
- Pour the soup into a blender, or use a hand blender, and puree until smooth
- For the finishing touch, tear off pieces of Dodoni Feta and sprinkle on top of the soup for a delicious creamy and tangy bite, add a bit of fresh mint and enjoy!
Top Tip: A hearty yet simple lunch, easily whipped up with staples found in your kitchen and perfect for freezing
