Spring vegetable soup with orzo and cannellini beans

This soup is very quick to make – so light and yet full of flavour, thanks to the beautiful spring vegetables that make a subtle broth as they cook. If you want a richer soup, feel free to use chicken or vegetable stock instead of water.

The feta, combined with lemon and parsley, gives the dish a nice, bright and salty kick – a perfect topping for this refreshing seasonal dish.

To make the herbed feta, combine all of the ingredients in a bowl and roughly mash with a fork. Set aside.

Slice the asparagus spears into 5mm thick coins all the way to the tips. Halve the tips lengthways and set all the asparagus aside.

In a large saucepan, warm the olive oil over a low heat and add the garlic with a pinch of salt. Gently cook for 2-3 minutes or until fragrant.

Increase the heat to medium and add the zucchini. Cook for 2-3 minutes, stirring often, until they begin to soften and colour. Pour in 750ml of water with a good pinch of salt and increase the heat to medium-high. Bring to a simmer. Cook until the zucchini is tender (about 3-4 minutes), then add the orzo and bay leaf and cook until the orzo is almost al dente (about 7-8 minutes).

Add the cannellini beans and cook for 1-2 minutes, then add the asparagus, peas and spinach. Cook for a further 1-2 minutes until the asparagus is tender but still bright green and the peas are just cooked. Season to taste.

Divide the soup between four bowls, and serve topped with the herbed feta and an extra drizzle of olive oil.

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