If you know you haven’t eaten enough veggies in the last day or two, this very quick soup will fix everything. You don’t need to use vegetable stock for this; the vegetables and lemon add plenty of flavour. The soup is best eaten on the day it is made. Makes 1 lunch 1 tbsp rapeseed oil
Our Recipe of the Week is now written by authors of Packed, a book of lunch hacks and recipes to squeeze more nutrients into your day, Becky Alexander & Michelle Lake (Dip ION mBANT). Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans. Packed is available to buy in store at £12.99.