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Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble
TM6

Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble
4.7 (11 ratings)
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Ingredients

  • 3 ½ oz long-grain white rice
  • 14 oz water, plus extra to soak rice
  • 2 white fish fillets, skinless (approx. 6 oz ea.)
  • 1 - 2 tsp extra virgin olive oil, to drizzle
  • 1 tsp salt, plus 1-2 pinches to season
  • 1 - 2 pinches ground black pepper, to season
  • 3 oz cherry tomatoes, halved, plus 10 to place around fillets, halved
  • 1 Granny Smith apple, peeled, cored, diced
  • 1 Bosc pear, peeled, cored, diced
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 4 oz carrots, cut into pieces (2 in.) and quartered
  • 8 stalks asparagus, trimmed
  • 1 ½ oz all-purpose flour
  • ½ oz brown sugar
  • 1 ½ oz unsalted butter, diced, chilled
  • 4 oz yellow onions, cut into pieces
  • 1 garlic clove
  • 10 oz yellow summer squash, trimmed, diced
  • ½ oz extra virgin olive oil
  • 2 green onions, thinly sliced
  • fresh parsley, to garnish
  • 1 lemon, cut into wedges, to serve
Nutrition
per 1 portion
Calories
3920 kJ / 937 kcal
Protein
51 g
Carbohydrates
116 g
Fat
32 g
Saturated Fat
13 g
Fibre
11 g
Sodium
1911 mg

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