Courgette, Orzo and Tomato Broth

Courgette, Orzo and Tomato Broth

As a starter or main course this tasty broth is light but filling. The lovely fresh flavours of sun-kissed vegetables and the gentle texture of orzo reminds me of holidays and happy times.

Serves:

12
Course Main Course, Soup
Diet Dairy Free, Vegan, Vegetarian
Servings 12
Prep Time 30 minutes
Cook Time 50 minutes

Ingredients

  • 4 tbsp olive oil
  • 40 g garlic finely chopped (4 bulbs)
  • 250 g onions finely diced (2 med)
  • 130 g leek finely diced (1 large leek)
  • 80 g celery finely diced (1 stick)
  • 1 tbsp thyme finely chopped
  • 1 tbsp cumin finely ground
  • 1 tbsp tomato puree 25g
  • 800 g courgettes diced small
  • 150 g orzo*
  • 600 g cherry tomatoes halved
  • 2.5 lit vegetable stock or 3-4 kallo stock cubes, or homemade vegetable stock
  • ¼ tsp saffron good pinch, add to vegetable stock
  • 1 ½ tbsp lemon juice
  • 40 g spring onions scallions, finely chopped
  • 30 g coriander finely chopped
  • 5 g oregano or basil finely chopped

Method

  • Heat a large saucepan over medium heat, add 1 tbsp oil and the garlic. Gently fry for 30 sec, stirring frequently to prevent burning.
  • Add the remaining oil, onion, leek, celery, thyme and cumin. Continue to cook until soft and translucent, approximately 15 minutes. Add tomato puree, cook for 1 minute.
  • Stir in courgettes and cook for 5 minutes, add the orzo, cherry tomatoes and stock.
  • Simmer gently for 20-25 minutes or until courgette and orzo are tender and tomatoes have burst open.
  • Add lemon juice, spring onions, coriander and oregano/basil. Taste and adjust seasonings accordingly.
  • To serve – ladle into large mugs or bowls and enjoy!

Maggie's Tips

  • You can make this up to 2 days in advance – cool, cover and leave in the fridge until needed, or freeze for up to 3 months.
  • Top with loads of parmesan or fresh mozzarella for an Italian twist.
  • As this soup cools down the orzo will continue to soak up liquid. You may need to add a little extra water or stock when reheating.
  • Orzo is a rice-shaped pasta traditionally made from white flour, but can also be made from wholemeal flour. Orzo is similar to kritharaki in Greek cuisine, arpa şehriye in Turkish and piñones in Spanish cooking. It is enjoyed hot or cold and often used in soups, salads, risottos and pilaffs.
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  • The vegetable stock I used in this recipe is from Carol’s Stock Market Carol is an IINH qualified Nutrition and Health Coach. I have used Carol’s products over the years to add amazing flavour and valuable nutrients to dishes. Carol is all about sourcing quality natural and local ingredients. I am delighted to see how her amazing product list has grown. I love her ethos, passion and honesty – and I really love her stocks and broths!
  • Gluten Free: Instead of orzo use wholemeal rice or or quinoa or white beans such as haricot or cannellini. Depending on which you use cooking times will vary.
  • Diabetic Friendly: Instead of orzo use wholemeal rice or or quinoa or white beans such as haricot or cannellini. Depending on which you use cooking times will vary.
  • Low GI: Instead of orzo use wholemeal rice or or quinoa or white beans such as haricot or cannellini. Depending on which you use cooking times will vary.

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