• 2 ripe avocados, peeled and halved
  • 50 ml avocado or olive oil
  • 1 small white onion, finely chopped
  • 2 sticks celery, finely diced
  • 1 clove garlic, crushed
  • 400 g green veggies: courgettes, asparagus, mange tout, baby spinach or petit pois peas
  • 1,5 litres good quality chicken or vegetable stock
  • 150 g orzo pasta rice, well rinsed
  • Juice and zest of 1 lemon
  • 2 tablespoons of pesto
  • Sea salt and freshly ground black pepper
  • To serve grated Parmesan cheese


  1. Heat the oil in a large heavy saucepan, add the onion, celery and a pinch of salt, and fry for 8 minutes until soft, add the garlic and sauté for 1 minute.
  2. Add the stock and green vegetables and cook for 5-8 minutes until just tender.
  3. Stir in the orzo and cook for a further 5 minutes until the pasta is al dente, add the lemon juice and zest. Swirl through the pesto and adjust seasoning.
  4. To serve dice or slice the avocado and serve the hot soup in warm bowls topped with the avocado slices and grated Parmesan cheese.