6
Easy
15 minutes
25 minutes
Simmer the rice in 500ml (2 cups) stock, covered, for 20 minutes. Turn off the heat and leave covered for 5 minutes.
Heat the remaining stock with the sliced courgette and some seasoning, until tender. Using a slotted spoon, remove the cooked courgette then set aside to keep warm.
Whisk the eggs with the lemon juice, until foamy. Strain then gradually add to the hot stock, whisking continuously until warm and frothy.
Turn the rice and courgette into a large bowl. Add the hot, frothy soup, check seasoning then serve.
Cook’s tip: As an alternative, use organic brown basmati or organic long-grain white or brown rice.
Per serving: 431.9kJ, 5.9g protein, 3.1g fat, 12.3g carbs
TASTE’s take:
Fresh organic chicken and vegetable stocks form the basis of these robust one-pot winter soups and broths.
