1 pound yellow squash
1 lemon, zested and juiced
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3 tablespoons olive oil
1 teaspoon turmeric
4 cups chicken broth or vegetable stock
½ cup basmati rice
Cut the squash (or, as Nigella would say, the courgettes) into 1/8-inch think rings and then finely dice them. Put them into a pan with the lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they've slightly softened. Stir in the turmeric and pour in the stock and lemon juice and then drop in the rice.
Cook, uncovered, for 10-20 minutes, or just until the courgettes and rice are tender. Taste for seasoning. Leave to cool slightly before serving so that you eat the soup warm rather than hot.
Serves four to six.
"Forever Summer" by Nigella Lawson (Hyperion 2003)