1 Place the olive oil in a large, heavy-based pan on medium-high heat. Add the chopped leek; sauté for 2–3 minutes, or until just softening. Add vegetables; cook, stirring for 1–2 minutes.

2 Add stock to pan and bring the mixture to the boil. Cover, reduce the heat and simmer for10 minutes. Add chicken, stir to heat through. Add an additional ½–1 cup of water, if the soup needs more liquid. Season with cracked black pepper.

3 Meanwhile, make gremolata: Combine all the ingredients in a small bowl. Season and mix well.

4 Divide soup between serving bowls. Top with gremolata and serve with rye toast.