Tomato and Orzo Soup With Marinated Feta

Ingredients

• 1 yellow onion (medium, roughly chopped)
• 1 carrot (small, peeled and roughly chopped)
• 6 garlic cloves (roughly chopped)
• 10 tbsp olive oil (divided)
• 0.25 cup tomato paste
• 1 tbsp cumin seeds (finely crushed with a mortar and pestle)
• 2 tsp dried oregano
• 1.5 tsp paprika
• 1 cup orzo
• 1 tsp sugar
• 1.5 tsp fine sea salt (added to the soup; adjust to taste)
• black pepper (a generous grind, plus more to taste)
• 4 cup chicken or vegetable stock (store-bought or homemade; plus more if needed. Chicken stock is animal-derived; vegetable stock ingredients unspecified.)
• 0.25 cup heavy cream
• 0.25 cup parsley leaves and soft stems
• 0.5 tsp crushed red pepper (plus extra if desired)
• 6 oz Greek feta (roughly crumbled)

Steps

1. 1

   Add the onion, carrot and garlic to a small food processor and pulse until very finely chopped. Alternatively, finely chop the vegetables by hand.

2. 2

   In a large lidded saucepan, heat 4 tablespoons of the olive oil over medium-high heat.

3. 3

   Add the chopped vegetable mixture and cook for 6 minutes, stirring frequently, until softened.

4. 4

   Stir in the tomato paste, crushed cumin seeds, oregano and paprika. Reduce the heat to medium and cook, stirring constantly, until the tomato paste turns deep red.

5. 5

   Stir in the orzo, sugar, 1½ teaspoons of salt and a generous grind of black pepper.

6. 6

   Pour in the stock and bring the soup to a simmer. Cover the saucepan and reduce the heat to medium-low.

7. 7

   Cook covered for 20 minutes, stirring a couple of times, until the orzo is cooked through and the soup has thickened.

8. 8

   Add the heavy cream, replace the lid and cook for 5 minutes more. Taste and adjust the salt and pepper. For a thinner soup, add a splash more stock or water.

9. 9

   While the soup simmers, combine the parsley, crushed red pepper and remaining 6 tablespoons of olive oil in a small food processor and blitz until smooth. Alternatively, finely chop the parsley and combine it with the other ingredients.

10. 10

    Transfer the parsley mixture to a bowl and stir in the crumbled feta.

11. 11

    Divide the soup among four bowls and spoon the marinated feta over the top. Add extra crushed red pepper if desired.

Notes

The description suggests adding cooked chicken, canned chickpeas or lentils for extra protein; adjust the amount of broth as preferred. The recipe gives no precise amount for the optional extra stock or water, or for optional protein additions.

Nutrition per serving

• soup
• main
• Mediterranean
• vegetarian
• contains gluten
• contains dairy
• stovetop
• quick