Heat a large saucepan over medium heat, add 1 tbsp oil and the garlic. Gently fry for 30 sec, stirring frequently to prevent burning.
Add the remaining oil, onion, leek, celery, thyme and cumin. Continue to cook until soft and translucent, approximately 15 minutes. Add tomato puree, cook for 1 minute.
Stir in courgettes and cook for 5 minutes, add the orzo, cherry tomatoes and stock.
Simmer gently for 20-25 minutes or until courgette and orzo are tender and tomatoes have burst open.
Add lemon juice, spring onions, coriander and oregano/basil. Taste and adjust seasonings accordingly.
To serve – ladle into large mugs or bowls and enjoy!