for 4 person

Soup

1	onion, finely chopped
1	garlic clove, squeezed
1 tbsp	olive oil
400 g	fennel, cut into thin slices
1	yellow pepper, cut into strips
300 g	courgettes, halved lengthwise, cut into slices approx. 4 mm thick
1 litre	vegetable bouillon
50 g	pasta (e.g. risoni)

Chicken

2	chicken breasts
1	organic lemon, use half of the grated zest, set aside all of the juice
2 tbsp	basil, finely chopped
	salt and pepper to taste

How it's done

Soup

Sauté the onion and garlic in the oil. Add the vegetables and cook for a further 3 mins. Pour in the bouillon, bring to the boil, add the pasta, cook over a medium heat until just al dente.

Chicken

Add the chicken, leave to infuse just below the boil for approx. 3 mins. Add the lemon and basil just before serving, season.

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