Roasted red pepper and spinach soup with orzo
Roasted red pepper and spinach soup with orzo might be just the side dish you are searching for. This recipe serves 2. Watching your figure? This dairy free recipe has 421 calories, 12g of protein, and 9g of fat per serving. For $2.3 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It is brought to you by Amuse Your Bouche. 3450 people were glad they tried this recipe. A mixture of oil, fresh parsley, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is tremendous. Try Creamy Roasted Red Pepper Tomato and Orzo Soup, Lentil and Spinach Soup with Roasted Red Pepper and Pomegranate Molasses, and chunky red pepper soup with orzo + herb oil for similar recipes.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
Black pepper
1tbsp fresh parsley, chopped
3 cloves garlic, minced
1tbsp oil
½ onion, diced
150g orzo
2 red peppers, whole
50g fresh spinach, shredded
1tbsp tomato pureé
650ml vegetable stock (I used one vegetable stock cube plus 650ml water)
Equipment:
oven
baking pan
sauce pan
frying pan
Cooking instruction summary:
Heat the oven to 200C (Gas Mark 6 / 400F). Place the whole peppers on a baking tray, and roast for around 30 minutes, until soft and slightly charred. Remove from the oven, and place on a plate. Cover with cling film.Meanwhile, heat the oil in a saucepan and cook the onion and garlic over a medium-low heat for 10 minutes, until soft and translucent. Set aside until needed.When the peppers are cool enough to handle, remove them from under the clingfilm, and remove the stalk, seeds and skins (they should peel off easily). Chop the flesh into small pieces, and add to the onion and garlic. Return the pan to a medium heat, and mix well to break down the pepper a little. Add the stock and tomato pure, and season well with black pepper. Bring to a simmer, and add the orzo. Simmer gently for around 10 minutes, stirring regularly to ensure the orzo doesn't settle and catch on the bottom of the pan.When the orzo is nearly cooked, add the spinach and parsley. Cook for a further couple of minutes, and then serve, topped with grated cheese if desired.
Step by step:
1. Heat the oven to 200C (Gas Mark 6 / 400F).
2. Place the whole peppers on a baking tray, and roast for around 30 minutes, until soft and slightly charred.
3. Remove from the oven, and place on a plate. Cover with cling film.Meanwhile, heat the oil in a saucepan and cook the onion and garlic over a medium-low heat for 10 minutes, until soft and translucent. Set aside until needed.When the peppers are cool enough to handle, remove them from under the clingfilm, and remove the stalk, seeds and skins (they should peel off easily). Chop the flesh into small pieces, and add to the onion and garlic. Return the pan to a medium heat, and mix well to break down the pepper a little.
4. Add the stock and tomato pure, and season well with black pepper. Bring to a simmer, and add the orzo. Simmer gently for around 10 minutes, stirring regularly to ensure the orzo doesn't settle and catch on the bottom of the pan.When the orzo is nearly cooked, add the spinach and parsley. Cook for a further couple of minutes, and then serve, topped with grated cheese if desired.
Nutrition Information:
covered percent of daily need
