Creamy and delicious, this soup cooks up in minutes.

Ingredients

• 15 ml (1 Tbsp) olive oil
• 1 small onion, chopped
• 2 carrots, chopped
• 1 leek, washed and chopped
• 2 cloves garlic, crushed
• 1lt. – 1.5 lt. (4-6 cups) prepared vegetable stock
• 1 x 410 g cans Rhodes Quality Chickpeas in Brine, drained and rinsed
• 1 x 410 g cans Rhodes Quality Mixed Vegetables, drained and rinsed
• 250 ml (1 cup) orzo pasta
• zest and juice of one lemon
• 125 ml (½ cup) cream
• salt and freshly cracked black pepper
• 45 ml (3 Tbsp) flat-leaf parsley, chopped

Method

1. Heat the oil in a large saucepan.
2. Add the onion, carrots and leek and cook until softened.
3. Add the garlic and fry for a few minutes more.
4. Add 1 lt. of the vegetable stock and bring to a low simmer.
5. Add the Rhodes Quality Chickpeas and the Rhodes Quality Mixed Vegetables and return to a low simmer.
6. Stir in the orzo and cook until tender, about 20 minutes, stirring occasionally, adding extra vegetable stick if the soup becomes too thick.
7. Stir in the lemon zest and juice and the cream.
8. Bring to the heat.
9. Season to taste.
10. Stir in the parsley and serve.

Cooking Times

30 minutes

Servings

6 – 8