I saw this recipe on Pinterest, posted from the Family Kitchen blog. The recipe looked very easy, and I had all of the ingredients in the cupboard, so I knew it was the perfect mid-week meal for a chilly night. Check the Family Kitchen site for the original recipe if you like. Here’s my modified recipe, with a few more ingredients to make it a filling main course.
1 large onion, chopped
2 cloves garlic, chopped
200g washed baby spinach
150g washed kale
1 carton chopped tomatoes
1 tin rinsed chickpeas
1 box Merchant Gourmet Orzo
2 quarts vegetable stock
225g Cooked and Peeled Jumbo King Prawns (optional)
1. Preheat a large soup pot. Drizzle with olive oil. Add onions and saute until tender. Add garlic and saute for 2 – 3 minutes. Add tomatoes, spinach, kale, chickpeas, and vegetable stock. Bring to a boil and reduce heat to medium.
2. The orzo can be cooked directly in the soup, but I prefer to cook it separately, so that it doesn’t soak up all of the liquid, and so that people can add as much/little as they like. Cook the orzo according to package directions.
3. Add the orzo and the defrosted prawns to the soup, and cook until the prawns are hot.
To make this strict vegetarian, substitute the prawns for cubed tofu or add extra beans, like kidney beans.
I served this with parmesan baguette ‘croutons’. Slice a baguette thin, lightly spread with olive oil spread, sprinkle with parmesan and place under a broiler until the cheese is melted and the bread is crispy.Pin It