Ingredients - serves 4-5
500g cherry tomatoes
2 large peppers
1 large carrot
1/2 onion
1/2 large sweet potato
2 cloves of garlic
1/2 tsp dried basil
1/2 tsp hot chilli flakes
1 ltr vegetable stock (use 2 cubes)
100g orzo - optional
Greek yogurt- optional upon serving
Method
Add the vegetables to an oven-proof dish with a drizzle of olive oil and sprinkle the spices over. Add a pinch of salt. Roast for around 50 minutes at 170*. Then add the roasted veg to a pot with a litre of vegetable stock - warm. Simmer for abound 20 minutes with the lid on. Meanwhile you can cook the orzo (this is the optional part) in a separate pot as per packet instructions. When the soup is ready you can blend then add in the drained orzo. Serve with a spoonful of Greek yogurt.
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