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Ingredients
Method
- 2 tbsp olive oil
- 4 crushed garlic cloves
- 2 tbsp tomato puree
- 2 tsp oregano
- 100g roast red peppers
- 100g roast courgettes
- 100g roast aubergine
- 1.2 litres veg stock
- 200g orzo
- 200g sweetcorn from a tin, drained
- For the Topping
- 80g pitted green olives, chopped
- 100g feta
- Chopped parsley
- 1 lemon, zest only
- Cook the garlic in the oil for 2 mins, then stir in the oregano, tomato puree and a pinch of sugar. Cook for 4 mins, then stir in the roasted vegetables, orzo, stock and sweetcorn. Simmer for 10 mins or until the orzo is just al dente.
- Combine the feta, parsley, olives and lemon zest in a small bowl and stir in some black pepper. Serve the soup in bowls, scattered with the feta mixture - perfect!
20 mins
4 serving
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