A generous grating of parmesan balances the citrus in this fresh, healthy pesto soup. A simple veggie supper you can serve with fluffy garlic flatbreads
Prep:10 mins
Serves 4
2 tbsp olive oil1 large onion, finely chopped2 celery sticks, finely chopped1.4l vegetable stock2 small lemons, zested and juiced170g orzo120g frozen peas250g frozen spinach50g pestogarlic flatbreads, to serve (optional)60g parmesan (or vegetarian alternative), grated
STEP 1Heat the oil in a large saucepan, add the onion, celery and a pinch of salt, and fry for 8 mins until soft. Add the stock with the zest and juice of the lemons, and season. Stir in the orzo and cook for 5 mins, then add the peas and spinach, and cook for a further 5 mins. Swirl though the pesto and season.STEP 2Heat the flatbreads, if using, following pack instructions. Ladle the soup generously into bowls and top with a handful of parmesan. Serve with the flatbread to dip.
