Tomato, Feta and Orzo Soup
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Prep Time
10 MINS
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Cook Time
35 MINS
- KCals 234
- Carbs 32G
Ingredients
- 1 onion peeled and diced
- 800 g tinned chopped tomatoes (2 x 400g tins)
- 1 vegetable stock cube made up with 800ml boiling water (3½ cups)
- 4 cloves of garlic peeled and crushed
- ½ tsp dried oregano
- 1 tbsp balsamic vinegar
- low-calorie cooking spray
- 100 g orzo
- 100 g reduced-fat feta crumbled
- freshly ground black pepper
Instructions
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Spray a saucepan with low-calorie cooking spray and place over a medium heat.
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Add the onions and gently fry for 5-6 minutes until beginning to soften. Add the garlic and oregano and cook for a further minute.
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Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer and cover. Allow to cook for 20 minutes.
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After 20 minutes, remove from the heat. Using a stick blender (or food processor) carefully blitz. We like to leave a little texture in the soup, but you can blitz it smooth if you prefer.
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Return to the heat and bring back to a simmer. Add the orzo and cook for 7-9 minutes, stirring occasionally to prevent sticking.
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When the orzo is cooked, stir in the balsamic vinegar and feta, reserving a little feta to garnish if you wish. You can add a splash of water to thin the soup down, if you think it is a little thick.
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Taste and season with salt and pepper, if required. Serve into bowls and sprinkle on any reserved feta, if using.