Cavolo nero, spinach, orzo and lemon soup recipe
 This vibrant soup is packed with healthy greens and can easily be adapted for a vegan diet. Each serving provides 361 kcal, 9.9g protein, 34.6g carbohydrate (of which 6.2g sugars), 21.1g fat (of which 8.7g saturates), 5g fibre and 2.04g salt. 1 tbsp olive oil1/2 small onion, finely diced (approximately 75g/2¾oz prepped weight)3 garlic cloves, finely chopped150g/5½oz orzo1 litre/1¾ pint vegetable stock, plus more if needed50g/1¾oz cavolo nero, thick stalks removed, leaves sliced and stalk finely sliced150g/5½oz frozen whole leaf spinach, defrosted 3 tbsp cream (or use a dairy-free alternative)1 small lemon, zest and juice ¼ tsp grated fresh nutmegsalt and freshly ground black pepper few sprigs fresh dill, to garnish (optional) 1 tbsp olive oil 1/2 small onion, finely diced (approximately 75g/2¾oz prepped weight) 3 garlic cloves, finely chopped 150g/5½oz orzo 1 litre/1¾ pint vegetable stock, plus more if needed 50g/1¾oz cavolo nero, thick stalks removed, leaves sliced and stalk finely sliced 150g/5½oz frozen whole leaf spinach, defrosted 3 tbsp cream (or use a dairy-free alternative) 1 small lemon, zest and juice ¼ tsp grated fresh nutmeg salt and freshly ground black pepper few sprigs fresh dill, to garnish (optional) Method Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt. Cook with the lid on for 3 minutes until softened, but without browning. Add the garlic and fry for another minute until fragrant.Stir in the orzo, coating it well with the oil, onion and garlic. Toast the orzo for 1–2 minutes.Gradually add half of the stock, one ladle at a time, stirring frequently as the orzo absorbs the liquid. Let each addition absorb before adding more, in a similar way to cooking risotto.After about 7–8 minutes, or when half of the stock has been added and the orzo is about half cooked, add the cavolo nero and spinach. Continue stirring and gradually adding the stock until the orzo is fully cooked and the greens have wilted.Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon zest and juice. Add the nutmeg and season to taste (it will probably not need more salt but will definitely need black pepper). Leave to simmer for a couple of minutes longer as the lemon will continue to thicken the cream. Serve immediately in two warmed bowls, topped with dill, if using. Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt. Cook with the lid on for 3 minutes until softened, but without browning. Add the garlic and fry for another minute until fragrant. Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt. Cook with the lid on for 3 minutes until softened, but without browning. Add the garlic and fry for another minute until fragrant. Stir in the orzo, coating it well with the oil, onion and garlic. Toast the orzo for 1–2 minutes. Stir in the orzo, coating it well with the oil, onion and garlic. Toast the orzo for 1–2 minutes. Gradually add half of the stock, one ladle at a time, stirring frequently as the orzo absorbs the liquid. Let each addition absorb before adding more, in a similar way to cooking risotto. Gradually add half of the stock, one ladle at a time, stirring frequently as the orzo absorbs the liquid. Let each addition absorb before adding more, in a similar way to cooking risotto. After about 7–8 minutes, or when half of the stock has been added and the orzo is about half cooked, add the cavolo nero and spinach. Continue stirring and gradually adding the stock until the orzo is fully cooked and the greens have wilted. After about 7–8 minutes, or when half of the stock has been added and the orzo is about half cooked, add the cavolo nero and spinach. Continue stirring and gradually adding the stock until the orzo is fully cooked and the greens have wilted. Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon zest and juice. Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon zest and juice. Add the nutmeg and season to taste (it will probably not need more salt but will definitely need black pepper). Add the nutmeg and season to taste (it will probably not need more salt but will definitely need black pepper). Leave to simmer for a couple of minutes longer as the lemon will continue to thicken the cream. Leave to simmer for a couple of minutes longer as the lemon will continue to thicken the cream. Serve immediately in two warmed bowls, topped with dill, if using. Serve immediately in two warmed bowls, topped with dill, if using.