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Ingredients
Method
- 50ml olive oil
- 2 crushed garlic cloves
- 1 tsp chilli flakes
- 1 tsp harissa paste
- 2 tbsp tomato puree
- 4 large beef tomatoes, chopped
- 500ml chicken or veg stock
- 1 tsp dried mint
- 100g orzo pasta
- 3 chopped spring onions
- Lemon, for squeezing
- Heat the oil in a large frying pan and gently cook the garlic cloves for 2 mins. Add the chilli, harissa, tomatoes and tomato puree, then pour in the stock and orzo. Simmer gently for 15 mins.
- Stir in the dried mint and season well. Add a squeeze of lemon juice, then scatter the spring onions into 2 serving bowls and pour the soup on top. Serve with flatbreads for dunking.
45 mins
2 serving
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