Miso lentil & cabbage soup
Make a filling soup with the help of green lentils, pancetta, white cabbage and mushrooms, along with miso flavours. It packs in three of your 5-a-day
Orzo & chickpea soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 2 tbsp olive oil
- 1 onionchopped
- 2 carrotschopped
- 2 celery stickschopped
- 2 tbsp tomato purée
- 3 garlic cloveschopped
- 3 rosemary or thyme sprigs
- 1 litre vegetable stock
- 400g can chopped tomatoes
- 400g can chickpeas
- parmesan rindor vegetarian alternative (optional)
- 150g orzo
- extra virgin olive oilto serve
Nutrition: Per serving (8)
- kcal189
- fat5g
- saturates1g
- carbs26g
- sugars6g
- fibre5g
- protein8g
- salt0.4g
Method
step 1
Heat the olive oil in a deep pan over a medium-high heat and cook the onion, carrots and celery, including any leaves for 15 mins until softened. Stir in the tomato purée, garlic cloves and rosemary or thyme sprigs. Cook for a few minutes until the purée is caramelised. Pour in the stock, chopped tomatoes, chickpeas (and the liquid from the can) and parmesan rind, if you have one. Simmer 15 mins.
step 2
Pour boiling water over the orzo in a heatproof bowl and set aside for 15 mins. Drain the orzo, add to the pan and cook for 5-8 mins until the orzo is tender. Fish out and discard the rosemary stalks and cheese rind, then season well. Drizzle over extra virgin olive oil and grated cheese to serve.
