Speedy Orzo soup with spinach and tomatoes....this came together quicker than expected!

Serves 2

Ingredients:

1 tbsp extra virgin olive oil 715ml boiling water and 1/2 tbsp bouillon 200g orzo Juice of 1 lemon 6 small tomatoes halved ie mini cherry or plum 4 tbsp milk 4 tbsp pesto Freshly ground black pepper Sea salt Optional: Parmigiana reggano and chilli flakes to finish

Method:

1. Toast orzo in oil in a saucepan 2. Pour in bouillon and hot water. Season well. Boil and simmer for approx 8 minutes until al dente 3. Stir in spinach and tomatoes 4. Take saucepan off the heat 5. Add pesto, milk and lemon juice 6. Season to taste 7. Serve into bowl and add chilli and cheese if wanted