Mediterranean Summery Orzo Soup with Feta and Olives

Name: Mediterranean Summery Orzo Soup with Feta and Olives
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 200 g orzo; 350 g roasted vegetables; 200 g can sweetcorn drained; 100 g feta; 75 g pitted green olives roughly chopped; 1.2 l litres vegetable stock; 2 tbsp olive oil; 4 clove garlic cloves; 2 tbsp tomato puree; 2 tsp dried oregano; 1 handful fresh parsley; 1 lemon, zested; 1 pinch pinch of sugar

A vibrant and refreshing Mediterranean-inspired soup packed with roasted vegetables, sweetcorn, and tender orzo pasta. Topped with a zesty feta and olive gremolata, it's the perfect light lunch or dinner for warm days.

Servings4 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

orzo
200 g
roasted vegetables
350 g
can sweetcorn drained
200 g
feta
100 g
pitted green olives roughly chopped
75 g
litres vegetable stock
1.2 l
olive oil
2 tbsp
garlic cloves
4 clove
tomato puree
2 tbsp
dried oregano
2 tsp
fresh parsley
1 handful
lemon, zested
1
pinch of sugar
1 pinch

Step-by-Step Instructions

Heat the olive oil in a large saucepan over medium heat. Add the crushed garlic and sauté for about 2 minutes until fragrant but not browned.

Stir in the tomato purée, dried oregano, and a pinch of sugar. Cook for 4-5 minutes, reducing the heat if necessary, until the purée caramelizes and turns a deep, dark red color.

Add the roasted vegetables, vegetable stock, orzo, and drained sweetcorn to the pan. Bring the mixture to a gentle simmer and cook for 8-10 minutes, or until the orzo is just al dente.

While the soup is simmering, prepare the topping by combining the crumbled feta, chopped green olives, fresh parsley, and lemon zest in a small bowl. Season with a pinch of black pepper.

Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls and serve with the feta and olive mixture scattered generously over the top.