Lea Hogg

Back to healthier eating and with the cold weather this week this soup was wonderful. If you cannot find red rice, you can also substitute with wild rice.

You will need:

5 zucchini
1 cucumber
A handful of fresh basil leaves
Juice of one lemon
Grated zest of half a lemon
1 medium potato
1 medium onion
1 large clove garlic
1 spoon olive oil
1 all natural stock cube
1/4 teaspoon dry basil
Salt and pepper to taste
150g cooked red rice according to packet instructions

Roughly chop the vegetables and place in a large pot. Add the stock cube, the lemon juice and half the basil leaves. Add also the lemon zest but keep a teaspoon aside for garnish. Immerse in cold water.

Bring the pot to a boil and then lower the heat and simmer for about 35 minutes until the vegetables are just cooked. Turn off the heat. Allow to cool. Add the rest of the basil leaves, dried basil and use a hand blender to process into a smooth purée. Add the olive oil and stir. Season if desired. Heat and serve. Garnish with two spoons of red rice per portion and the rest of the lemon zest and some basil leaves if you have any left.

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