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Turkish tomato and orzo soup

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 2
Dietary: Dairy-free Egg-free Nut-free Pregnancy-friendly

This is a traditional Turkish soup that works well to use up any excess beef tomatoes over the summer.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

50ml/2fl oz olive oil
2 garlic cloves, smashed
1 tsp dried chilli flakes
1 tsp harissa paste
2 tbsp tomato purée
4 beef tomatoes, roughly chopped
500ml/18fl oz light chicken stock
100g/3½oz orzo pasta
1 tsp dried mint
lemon, for squeezing
salt and freshly ground black pepper
3 spring onions, chopped, to serve

Method

Heat the oil in a large flameproof frying pan and sweat the garlic for 1–2 minutes. Add the chilli flakes, harissa, tomato purée and tomatoes.
Add the stock and orzo, and simmer gently for 10–15 minutes until the soup thickens and the orzo is softened. Stir in the mint and season with salt and pepper. Squeeze in the lemon juice.
Scatter the spring onions in the base of the serving bowls, then pour the soup over the top and serve.