Green veggie soup with egg

Another recipe from the wonderful Simon Rimmer veggie cook book, a clear green soup that can be made as hearty and filling or as light as you want.

Ingredients:

• oil, for frying
• 6 spring onions, finely chopped
• 3 celery sticks, cut into bite-sized chunks
• 350g potatoes, peeled and cubed
• juice and grated zest of 1 lemon (I use half a lemon, Simon's recipes generally turn out too lemony for me)
• 1,5 litres of vegetable stock
• 100g shelled broad beans (I used one glass jar of white beans)
• 1 head of 'little gem' lettuce (no idea what that is, I just used watercress)
• handful of baby spinach (which I also substituted with watercress)
• salt and freshly ground black pepper
• 2 eggs
• grated pecorino cheese, to serve
• watercress sprigs, to garnish (jeej)

Heat some oil in a saucepan, add the onions and celery and fry until soft over a low heat. Add the courgettes, potatoes and lemon zest. Stir for a couple of minutes, then add the stock and bring to the boil. Add the beans, then reduce the heat and simmer for 15 minutes.

Add the lettuce and spinahc and simmer for a further 5 minutes, or until the potatoes are cooked. Season to taste.

Beat the eggs and lemon juice together, then stir into the simmering soup. Cook for just 1 minute, then ladle the soup into bowls. Scatter some cheese on top and garnish with sprigs of watercress.