Courgette soup

Dice the courgettes and carrot.

Warm the olive oil in a saucepan and add the carrot. Finely chop the spring onions and add them. Finely chop the tomatoes and add them too.

Cover and cook the vegetables over low heat for 2–3 minutes. Rinse the rice well and add it to the vegetables. Add the courgettes.

Pour in 1.5 litres of hot water. Season with salt, cover and simmer over low heat for 15–20 minutes. Add the finely chopped dill, cook for 1 minute and serve.

Tip: you can crumble cheese into the soup at the end of cooking and serve it with yogurt.