Summery orzo soup

Create this soup using our pre-prepared roasted summer vegetable traybake alongside orzo and feta. It's a great way to serve up a quick, summery dish

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves , crushed
• 2 tbsp tomato purée
• 2 tsp dried oregano
• 350 g roasted vegetables (see recipe below)
• 1.2 litres vegetable stock
• 200 g orzo
• 200 g can sweetcorn , drained
• 100 g feta
• 75 g pitted green olives , roughly chopped
• small handful of parsley , finely chopped
• 1 lemon , zested

Steps

1. Heat the oil in a saucepan over a medium heat and cook the garlic for 2 mins until fragrant, then stir in the tomato purée, oregano and a pinch of sugar. Cook, reducing the heat if needed, for 4-5 mins more until the purée is caramelised and darkened. Add the roasted veg, stock, orzo and sweetcorn. Bring to a simmer and cook for 8-10 mins until the orzo is just al dente.
2. Meanwhile, combine the feta, olives, parsley and lemon zest in a small bowl and season with pepper.
3. Season the soup to taste and serve with the feta and olive mixture scattered over the top.