Summery orzo soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 2 tbsp tomato purée
- 2 tsp dried oregano
- 350g roasted vegetables (see recipe below)
- 1.2 litres vegetable stock
- 200g orzo
- 200g can sweetcorn, drained
For the topping
- 100g feta
- 75g pitted green olives, roughly chopped
- small handful of parsley, finely chopped
- 1 lemon, zested
Method
- STEP 1
Heat the oil in a saucepan over a medium heat and cook the garlic for 2 mins until fragrant, then stir in the tomato purée, oregano and a pinch of sugar. Cook, reducing the heat if needed, for 4-5 mins more until the purée is caramelised and darkened. Add the roasted veg, stock, orzo and sweetcorn. Bring to a simmer and cook for 8-10 mins until the orzo is just al dente.
- STEP 2
Meanwhile, combine the feta, olives, parsley and lemon zest in a small bowl and season with pepper.
- STEP 3
Season the soup to taste and serve with the feta and olive mixture scattered over the top.
