Greek Egg and Lemon Soup

This is based on the iconic Greek soup, avgolemono, and is made with vegetable stock and added courgettes/zucchini to form a light first course or a summery lunch. You could make it more substantial by upping the vegetables, perhaps including asparagus tips, fresh or frozen peas or broad/fava beans when they are in season. I’ve used vermicelli pasta, but you could also try orzo, rice or even thin egg noodles.