Roast Garlic Broad Brean Saffron Soup

1 hours Prep: 10 minutes Cook: 1 hours

142 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/2	cup	long grain rice	brown
2	cup	water
1	teaspoon	salt
20	large	garlic cloves
1 1/2	tablespoons	olive oil
2	pounds	broad beans
4	cups	chicken broth

Directions

Put the rice in a saucepan with the water, salt and saffron.

Bring to the boil, then reduce the heat and simmer for 30 minutes or until all the water has been absorbed and the rice is tender.

Meanwhile, preheat the oven.

Put the garlic cloves in a small roasting tin with the oil and roast in the oven for 10-15 minutes or until they are soft and golden but not brown.

Turn them once to make sure they do not brown underneath.

Add the beans to the rice, pour on the stock and bring to the boil.

Add the garlic cloves and their oil, reduce the heat and simmer for 15 minutes.

Remove from heat, cool a little then puree in a food processor or blender.

Taste and season to taste, then serve immediately.

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Nutrition Facts

Serving Size 259g

Amount per Serving

Calories 142 33% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 626mg	26%
Total Carbohydrate 18.0g	6%
Dietary Fiber 0.0g	1%
Sugars 3.0g
Protein 5.0g	10%

Vitamin A	0%		Vitamin C	1%
Calcium	1%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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