Summery orzo soup
A quick, summery vegetarian soup made with roasted summer vegetables, orzo pasta, and feta. It is high in fibre and low in calories.
Räkna ut kalorier och näringsvärde för det här receptet på Matkalkylen.se
Ingredienser
- 2 tbsp olive oil
- 4 garlic cloves crushed
- 2 tbsp tomato purée
- 2 tsp dried oregano
- 350 g roasted vegetables
- 1 litres vegetable stock
- 200 g orzo
- 200 g can sweetcorn drained
- 100 g feta
- 75 g pitted green olives roughly chopped
- small handful of parsley finely chopped
- 1 lemon zested
Gör så här
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.
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