Summery soup with pesto

• courgette↗1

  halved and thinly sliced

• frozen peas↗200g g

  defrosted

• vegetable or chicken stock cube1

  or concentrate

• bag of ready-cooked basmati rice250g g

  (or left-over cooked, cooled rice)

• bag baby spinach↗100g g
• pesto↗4 tbsp tbsp

  (fresh from the chiller cabinet has the best flavour and colour)

• olive oil↗

  for drizzling (optional)

• grated parmesan

  to serve

Step-by-step instructions

1. 1

   Boil the kettle. Tip the courgette and peas into a large bowl and cover with boiling water. Cover the bowl, then leave for 3 mins until the vegetables have softened slightly. Meanwhile, re‑boil the kettle and make up 600ml/1pt of stock and taste it for seasoning as this is the base of the soup.

2. 2

   Drain the veg, then put back into the bowl along with the rice and spinach leaves. Pour over the hot stock, then cover and leave for another 2 mins until heated through and the spinach has wilted.

3. 3

   Season to taste, then ladle the soup into serving bowls. Add a swirl of pesto, olive oil, if using, and the grated parmesan. Serve with crusty bread.