This soup makes a perfect vegetarian meal in a bowl. The combination of the risotto, vegetables, feta and mint create a great mix of flavours, is low fat and very easy to prepare. Enjoy!
- Leek - 1, finely chopped
- Vegetable Stock - 1.5L/ 6 cups
- Risotto - 110g/0.5 cup
- Spinach - 4 handfuls
- Peas - 2 handfuls
- Olive Oil - 2 tbsp.
- Feta - 1 package, crumbled
- Fresh Mint - 1 handful, roughly chopped
- Lemon - 1, cut into wedges
- Salt and Pepper - to taste
Heat the olive oil on medium heat. Add the finely chopped leek. Gently fry without coloring for about 10 minutes.
Then stir in the risotto, cover the ingredients and leave for 5 minutes. Stir occasionally, again gently fry without colouring.
Pour in the vegetable stock and once boiling reduce the heat, cover and simmer for about 20 minutes. Now stir in the spinach and peas, let it simmer for another 5 minutes, season with salt and pepper and ladle into bowls.
Before serving the soup sprinkle the fresh mint and feta generously on top and serve with a wedge of lemon.