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Summery orzo soup

A bowl of summery orzo soup

Summery orzo soup

Name: Summery orzo soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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

Ailsa Burt

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4 out of 5.7 ratingsRate

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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

High-fibre

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal457
fat19g
saturates5g
carbs51g
sugars11g
fibre10g

high
protein15g
salt2.8g

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.

Recipe from Good Food magazine, July 2024

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A star rating of 4 out of 5.7 ratings

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