Summery orzo soup
By Ailsa Burt
Create this soup using our pre-prepared roasted summer vegetable traybake alongside orzo and feta. It’s a great way to serve up a quick, summery dish
- Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 457
- fat 19g
- saturates 5g
- carbs 51g
- sugars 0g
- fibre 10g
- protein 15g
- salt 2.8g
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
- 100g feta
- 75g pitted green olives , roughly chopped
- small handful of parsley , finely chopped
- 1 lemon , zested
Method
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.
Meanwhile, combine the feta, olives, parsley and lemon zest in a small bowl and season with pepper.
Season the soup to taste and serve with the feta and olive mixture scattered over the top.