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Ingredients
- 1 butternut squash or small pumpkin
- 1 onion
- 1 bunch fresh parsley
- 100g Thai jasmine rice
- Saffron
- 2 tablespoons olive oil
- 1 tablespoon grated parmesan
- 1 litre vegetable stock
- Sea salt
Directions
- SOAK - Put a small pinch of saffron threads into a bowl and cover with 2 tablespoons of boiling water.
- BOIL - Put a saucepan of salted water on to boil. Peel the butternut squash (or pumpkin), remove the seeds and cut the flesh into small chunks. Add to the boiling water and cook for 15 minutes.
- SOFTEN - Meanwhile peel and finely chop the onion. Heat the oil in a saucepan. Add the onion and a little salt and cook for 2-3 minutes, stirring frequently. Add the saffron and its liquid and cook for another 2-3 minutes.
- BOIL - Boil a kettle and make up the stock according to the packet instructions.
- BLITZ - Drain the squash. Blitz it, together with the onion, in a liquidiser or with a hand-held stick blender.
- SIMMER - Return the squash to the pan. Add the rice and stock and bring to the boil. Turn the heat down and simmer for 15 minutes.
- SERVE - Meanwhile, wash and chop the parsley.
- Sprinkle the soup with the parmesan and chopped parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 67 | 39% |
| Total Fat 7.54g | 9% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 40mg | 2% |
| Potassium 68mg | 2% |
| Total Carbs 22.39g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.1g | 1% |
| Protein 2.89g | 5% |
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