Informations supplémentaires
40 min.
|
637 kcal
|
easy
|
|
Printable version
1. Cook the feta and the tomatoes
Preheat the oven to 425°F. Place the cherry tomatoes and feta in a baking dish. Season with pepper and a drizzle of olive oil. Bake for 20-25 minutes.
2. Setup
Chop the garlic, the onion and the oregano. Cut the ciabatta bread into cubes.
3. Make the soup
In a large pot over medium-high heat, add a drizzle of olive oil. Add the onions, season with salt and pepper and cook for 4-5 minutes. Add the garlic, the oregano, the tomato can, the bouillon cube and 3 2P | 5 3P cups of water. Simmer until the feta and tomatoes are cooked and it's time to add them in.
4. Make the croutons
In a pan over medium-high heat, add a drizzle of olive oil. Cook the pieces of bread, 4-5 minutes, until golden brown and crispy.
5. Assemble the soup
Add the feta and the cherry tomatoes to the soup and puree using an arm or a mixer. Add the orzo, lower the heat and cook for 8-10 minutes.
6. Plate your dish
Serve the soup with the croutons. Bon appétit!
250gCherry Tomatoes
100gFeta Cheese
1unitYellow Onion(s)
1unitOregano
2unitGarlic Clove(s)
1unitVegetable Broth Cube(s)
398mlDiced Tomatoes
180gOrzo
1unitCiabatta Bread
What you need
Pot, baking dish, arm blender.
637 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
104g
35%
fat
14g
22%
cholesterol
45mg
15%
fiber
9g
36%
protein
25g
saturated
8g
40%
sodium
907mg
38%
sugar
24g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg