Zucchini And Saffron Soup

1. 1

   1) Chop all the veg quite small, and soften in the sunflower oil in a large pan. Do NOT brown.

2. 2

   2)Add the finely chopped parsley with the saffron and nutmeg.

3. 3

   3) Add boiling water - enough to cover (you can add more later) and the stock cubes.

4. 4

   4) Simmer until soft and add the rice - heating again until simmering once more. (Add more boiling water as necessary - it can end up thinner like a true soup - or thicker, like a risotto)

5. 5

   5) Serve with lots of grated Parmesan and salt and black pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.