Rice and Pea Soup

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Portions: 4


  • 50g Unsalted Butter
  • 50g Olive Oil
  • 175g White Onions (cut into 10mm dice)
  • 50g Celery (cut into 10mm dice)
  • 500g Frozen Peas
  • 250g Arborio Rice
  • 1000g Water
  • 40g Vegetable Stock Paste
  • 1g Salt
  • 1g Coarse Ground Peppercorns
  • 125g Double Cream
  • 125g Grated Parmesan


  1. In the base of a heavy bottomed saucepan, place the unsalted butter and the olive oil. Add the diced onions and celery, fry gently until the onions are completely soft.
  2. Add the rice and stir over a medium heat, adding the water and the stock paste little by little as the rice cooks and absorbs the liquid. Continue to stir and add liquid gradually, keeping the texture very wet and soupy.
  3. After about 10 minutes, season with salt and pepper and add the peas.
  4. As soon as the rice is tender (approximately 20 minutes), remove the pan from the heat and stir in the double cream and grated parmesan.