Golden Turmeric and Ginger Chicken Soup

Cut green top from leek and discard. Halve and wash leek thoroughly and thinly slice. Cut carrot into rounds. Thinly slice celery. Peel and finely grate ginger. Boil kettle in preparation for step 3.

Heat oil in a saucepan over medium-high heat. Add leek, carrot, celery and ginger and cook, stirring, for 3–4 minutes or until starting to soften.

Place stock cube and turmeric in a heatproof jug with 1 litre boiling water and stir to dissolve stock cube.

Add stock to pan with chicken and risoni and bring to a simmer. Cook for 15 minutes or until chicken is cooked through and risoni is tender. Remove chicken from pan.

Juice ½ the lemon and cut remaining lemon into wedges. Pick parsley leaves from their stems and roughly chop. Halve zucchini and thinly slice into half moons. Add zucchini and spinach to pan with lemon juice and season to taste with salt and pepper. Cook for 1–2 minutes or until zucchini is tender.

Using clean hands or two forks, shred chicken and return to soup with most of the chopped parsley. Stir to warm through. Divide soup between bowls, top with remaining parsley and serve with lemon wedges.