A delicious soup that's high in fiber, full of delicious veg and has a wonderful kick from pesto.
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Heat the oil in a large saucepan, and add the onion, garlic, celery, carrots and thyme. Cook gently for 10 minutes, stirring occasionally, until the onion is softened and golden. Add the rice and stock, bring to the boil and simmer for 25 minutes, stirring occasionally until rice is tender.
Lift out the thyme stalks and stir in half the chick peas. Using a stick blender, roughly blend the soup.
Stir in the remaining chick peas and spring greens, and simmer for a further 3-4 minutes until the greens are tender. Ladle the soup into bowls, and swirl a little pesto into each one before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,387kJ/ 331kcals |
|---|---|
Fat | 11g |
Saturated Fat | 1.6g |
Carbohydrates | 41g |
Sugars | 12g |
Fibre | 12g |
Protein | 10g |
Salt | 0.3g |
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