top of page

Pea and Broad Bean Risotto Soup

Prep time: 15 minutes
Cooking time: 30 minutes
Serves 4

whilst this recipe is plant based, don’t be afraid to experiment with vegetables / stocks, or even add some shredded cooked chicken for the final ten minutes for a protein boost!


1 tbsp olive oil
½ large leek (approx. 90g), finely sliced
½ small white onion
2 garlic cloves, finely diced
100g arborio rice
1 litre of vegetable stock
250g frozen peas
150g broad beans
1 large handful of fresh parsley (25g)

Optional: Home-made croutons, in which case you will need 1-2 rolls / slices of bread

Step 1

Heat the olive oil in a large pan on a medium heat and sauté your leek and onion until soft, then add the garlic for a further 1-2 minutes. Add your risotto rice (arborio) and gently toast for a few minutes

Step 2

Pour in 2/3 of your stock, cover with a lid and leave to simmer for 15 minutes. Keep an eye on the ratio of stock to solids (should be even), add more broth if needed

Step 3

After around 15 minutes, add the broad beans and peas, following by a handful of chopped parsley. Cover with a lid and simmer for a further 5-7 minutes.

Step 4

If you are making croutons, roughly chop your bread into chunks, toss in olive oil and seasoning and bake in the oven at around 190 degrees for 10 minutes

Step 5

Once your soup is ready, dish up, top with the parsley and croutons if using, and season to taste. Enjoy!

Step 6

Step 7

Step 8

Step 9

bottom of page