Sunshine Soup18 ounces yellow squash (2 large)
zest and juice of 1 small lemon
3 tablespoons olive oil
1 teaspoon curry (recipe calls for turmeric)
4 cups of organic chicken stock
1/2 cup of orzo (recipe calls for basmati rice)
roasted chicken breast - chopped (not in original recipe)
sea salt and pepper to taste
Cut the squash into fine rings and then finely dice them (I used a "slap chop"). Put them into a pan with lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring until they've slightly soften.
Stir in the curry and pour in the stock and lemon juice and then drop in the orzo.
Cook uncovered, for 10-12 minuets, until the squash and rice are tender. Taste for seasoning. Leave to cool slightly before serving so that you can eat the soup warm rather than hot. I also find that this soup taste 100% better the next day! You may find that the orzo will absorb the liquid overnight, no worries just add a little chicken broth or water to thin it out. Also, love to dip warm crusty bread with a little butter into this lovely soup.
Serves 4 - 6