TODAY’S RECIPE: Orzo & tomato soup

WARMING, filling and wholesome on a chilly day. SERVES 4

Ingredients

2 tbsp olive oil ½ onion, finely chopped 1 small carrot, finely chopped 1 celery stick, finely chopped 100ml passata 400g can peeled tomatoes ½ vegetable or chicken stock cube

Method

2 tbsp cream (optional) 100g orzo, cooked al dente To serve: shaved Parmesan, chopped basil or pesto, and breadsticks

1 Heat oil in saucepan over low heat. Add onion, carrot and celery and fry for eight to ten minutes until tender, but don’t brown too much. Add passata and tomatoes and bring to the boil. Add stock cube, 200ml water and a pinch of sugar, then season and simmer for 20 minutes. Taste soup and adjust seasoning — add more water if you need to.

2 Stir in cream (if using) and cooked pasta. Spoon into bowls and top with Parmesan, basil or pesto or all three. Serve with breadsticks.