Summery orzo soup
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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

  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.

  2. Meanwhile, combine the feta, olives, parsley and lemon zest in a small bowl and season with pepper.

  3. Season the soup to taste and serve with the feta and olive mixture scattered over the top.

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