A lovely filling and tasty soup! 🙂 I added the risoni (pasta rice or orzo) to add a little more ‘body’ to the soup – you can have some chunky bread or toast with it, but it actually isn’t necessary, it is filling enough as is 🙂
10 ml olive oil
800g cherry/baby tomatoes
1 onion, quartered
400ml chicken stock (if vegetarian – use veggie stock)
200g cooked risoni (tip: cook in only for about 8 minutes, it tends to get soggy quite quickly!)
1/2 tsp Garlic and Herb Spice (I use Robertson’s Masterblends)
Salt and Pepper to taste
To serve: low fat feta (about 30g per person if serving 2, 15g if serving 4 ‘starter’ portions) and fresh parsley
Place tomatoes, onions and thyme sprigs on a baking sheet (with foil and non-stick cooking spray) and a drizzle of olive oil. Roast in a pre-heated oven at 180C for about 30 minutes (until tomatoes start to blister)
Transfer to a pot (medium sized, stove top), and remove some of the thyme sprigs (it can get a little ‘tough’. Add stock, spice mix, salt and pepper and simmer for about 15 minutes. You can add more stock if you find it too thick. Liquidise (I used a stickblender – liquidise the soup in the pot). Stir in cooked pasta rice. Simmer for another couple of minutes to make sure the pasta rice is the same temperature than the soup. Dish up and serve with feta and fresh parsley (I actually wanted to use fresh basil, but we were all out! The parsley was yummy as well. And how ‘Italian’ does it look? :):)
Tip: Hubby added blue cheese instead of low fat feta and said it worked well! Also, if you prefer a more ‘meaty’ meal – serve with some fried bacon bits.
Makes 2 large portions (that’s how we had it!) – or 4 ‘starter’ portions.
If serving 4: 1 CC, 1/2 Protein, 2 Veg, 1/2 fat