Zucchini And Saffron Soup

• 1 tablespoon sunflower oil
• 1 large leek
• 2 large carrots
• 1 large zucchino/courgette
• 2 tablespoons for freshly chopped parsley, or to taste
• Large pinch of Saffron strands
• Large pinch of nutmeg
• 2 chicken stock cubes
• Large mug of COOKED rice (Basmati is best!)
• Freshly grated Parmesan cheese
• Salt and fresh ground black pepper to taste
• Boiling water

1. 1) Chop all the veg quite small, and soften in the sunflower oil in a large pan. Do NOT brown.
2. 2)Add the finely chopped parsley with the saffron and nutmeg.
3. 3) Add boiling water - enough to cover (you can add more later) and the stock cubes.
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) Serve with lots of grated Parmesan and salt and black pepper to taste.

sunflower oil, leek, carrots, zucchinocourgette, parsley, saffron, nutmeg, chicken, rice, parmesan cheese, salt, boiling water

Taken from www.epicurious.com/recipes/member/views/zucchini-and-saffron-soup-50026280 (may not work)