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.
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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.