ORZO AND TOMATO SOUP
Another week of eating from our cupboards and freezers, so I’ve been getting inventive with what we have left. The bread bin has been empty for a few days so I’ve been making sourdough (find a recipe on bbcgoodfood.com) and flatbreads.
This recipe uses coconut milk but you can also use yogurt if you have some. As we’re all at home for lunch, I’ve been doing a lot of batch cooking too. This soup is a favourite with my kids so I make double the amount and it’ll last a few meals.
At BBC Good Food, we have launched our Stay Home Get Cooking campaign on our website where you will be able to find recipe inspiration, fun activities and other ways to cope with being at home.
We are also hosting a #askbbcgoodfood session every weekday at 12:30pm on Instagram – our cookery team will be live and ready to answer your questions about making the most of the ingredients you have.
And you can join our new Facebook community – BBC Good Food Together, where you can connect with us and others every day to share the recipes you’re making and exchange ideas. Make our simple, budgetfriendly tomato, orzo and chickpea soup in just 30 minutes. This easy, vegetarian family meal is healthy and even low fat 2 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped 2 garlic cloves, crushed 1 tbsp tomato purée
400g can chopped tomatoes 400g can chickpeas
150g orzo pasta
700ml vegetable stock 2 tbsp basil pesto crusty bread, to serve
1
Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery then fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
2
Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
3
Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.