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:

Quickview
443k Calories
13g Protein
8g Total Fat
77g Carbs
38% Health Score
Limit These
Calories
443k
22%

Fat
8g
14%

  Saturated Fat
0.81g
5%

Carbohydrates
77g
26%

  Sugar
14g
16%

Cholesterol
0.0mg
0%

Sodium
1337mg
58%

Get Enough Of These
Protein
13g
26%

Vitamin C
260mg
316%

Vitamin A
9296IU
186%

Vitamin K
166µg
159%

Selenium
48µg
70%

Manganese
1mg
63%

Vitamin B6
0.82mg
41%

Folate
160µg
40%

Vitamin E
5mg
34%

Fiber
7g
31%

Potassium
818mg
23%

Phosphorus
223mg
22%

Magnesium
89mg
22%

Vitamin B3
3mg
18%

Copper
0.33mg
17%

Vitamin B2
0.28mg
16%

Iron
2mg
16%

Vitamin B1
0.22mg
14%

Zinc
1mg
12%

Vitamin B5
1mg
11%

Calcium
72mg
7%

covered percent of daily need
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