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This is so fresh and beautiful, and ridiculously good for you. Vicki says ‘This soup is rich in iron from the spinach and Vitamin C from the grated rind and juice of lemons.’
* Make your own speedy veg stock: Peel and finely chop a carrot or two (and some celery, celeriac or fennel if you have some. Peel and finely chop an onion and 2 garlic cloves. Heat oil in a pan. Add your veg. Season. Sizzle till it picks up a little colour. Add 1.5 litres of water. Bring to the boil. Simmer for 15 mins. Drain. Press as much liquid from the veg out as possible.