Summery orzo soup

• olive oil↗2 tbsp tbsp
• garlic cloves↗4

  crushed

• tomato purée↗2 tbsp tbsp
• dried oregano↗2 tsp tsp
• roasted vegetables350g g

  (see recipe below)

• vegetable stock↗1.2 litres litres
• orzo↗200g g
• sweetcorn↗200g can g

  drained

• feta↗100g g
• pitted green olives↗75g g

  roughly chopped

• parsley↗small handful of

  finely chopped

• lemon↗1

  zested

Step-by-step instructions

1. 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. 2

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

3. 3

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