Summery orzo soup

Ailsa Burt4Source

orzo orzo soup roasted veg summer soups summer vegetable

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.