Ingredients

1 courgette
halved and thinly sliced
200g frozen peas
defrosted
1 vegetable or chicken stock cube
or concentrate
250g bag of ready-cooked basmati rice
(or left-over cooked, cooled rice)
100g bag baby spinach
4 tbsp pesto
(fresh from the chiller cabinet has the best flavour and colour)
olive oil
for drizzling (optional)
grated parmesan
to serve

Method
step 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.

step 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.

step 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.