Lemon Orzo Vegetable Soup

Ingredients

• 4 tbsp of extra virgin olive oil

• 1 red onion, finely chopped

• 2 celery stalks, finely sliced

• 2 carrots, peeled and finely sliced

• 2 bay leaves

• 1.5 litres of veg stock

• 200 g of orzo

• 200 g of frozen peas

• 125 g of spinach

• 0.5 bunch of chives, finely chopped

• 1 small bunch of parsley, leaves finely chopped

• 1 lemon, zest and juice

• 2 courgettes, finely diced

4 servings

Calories~463 kcal

Protein~13 g

Carbs~63 g

Fat~18 g

Fiber~10 g

Sugar~10 g

Total recipe

Calories~1,850 kcal

Protein~50 g

Carbs~250 g

Fat~70 g

Fiber~40 g

Sugar~40 g

Method

• Step 1

  In a large, heavy-bottomed pan with 2tbsp of oil, gently sauté the onion, celery, carrots, bay leaves and courgettes for 3 mins.

• Step 2

  Add the stock to the pan and bring to the boil, then turn down to a low simmer for 10 mins.

• Step 3

  While the veg simmers, cook the orzo in a separate pan of salted boiling water for 9-10 mins until al dente, drain and then add to the veg. (If the orzo isn't cooked separately the soup becomes very thick with starch.)

• Step 4

  Now add the peas and spinach and cook for a further 2 mins. Remove from the heat, add the herbs, lemon juice and zest and 2tbsp olive oil.

• Step 5

  Season to taste and serve in bowls.