Get Well Soup
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 brown onion
- 7 carrots
- 2 sticks of celery
- small chunk of ginger
- 1 bay leaf
- 1.75 pints vegetable stock
- 150g orzo
- 1 pack tenderstem broccoli
- 1 x 14 oz tin chickpeas
- ½ lemons
- pinch of Aleppo pepper
- handful of chives
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Warm the oil in a large saucepan set over medium–low heat, add the garlic and cook for 2–3 minutes until fragrant.
Step 2
Add the onion, carrot, celery, ginger, bay leaf and a generous pinch of salt; cook for 10–15 minutes until softened. Pour in the stock and simmer for 8–10 minutes.
Step 3
Meanwhile, bring a saucepan of salted water to the boil, add the orzo and cook for 6–7 minutes until al dente. Drain and divide between bowls.
Step 4
Remove the soup from the heat and blitz until smooth using a stick-blender (you can skip this step if you’d prefer to leave it chunky).
Step 5
Return the pan to the heat, bring to a simmer and add the tenderstem and chickpeas. Cook for 3–4 minutes until the tenderstem is just cooked; stir in the lemon zest and juice.
Step 6
To serve, ladle the soup over the orzo, scatter over the chives, add a pinch of Aleppo pepper (if using), a drizzle of olive oil and plenty of black pepper.
Step 7
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