Name: Summer vegetable soup
Total time: 20 min
Yield: Serves 2
Ingredients: olive oil; ½ bunch spring onions chopped (including green bits); 1 large courgette diced; 3 tbsp basmati rice; 750ml vegetable or chicken stock; 100g (fresh or frozen) peas; 100g green beans chopped into 2cm pieces; basil, parsley or mint a handful of one or a mix chopped; ½ lemon zested

olive oil
½ bunch spring onions
chopped (including green bits)
1 large courgette
diced
3 tbsp basmati rice
750ml vegetable or chicken stock
100g (fresh or frozen) peas
100g green beans
chopped into 2cm pieces
basil, parsley or mint a handful of one or a mix
chopped
½ lemon
zested

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Heat 1 tbsp olive oil in a pan. Add the spring onions and courgette, then cook for 3–4 minutes until softened. Add the rice and stock, and cook for 5 minutes, then add the peas and beans, and simmer until the rice is tender. Season, then stir in the herbs and lemon to serve.