Informations supplémentaires
30 min.
|
835 kcal
|
easy
|
|
Printable version
1. Setup
Finely chop the shallot, garlic and carrot. Cut the tomato into small pieces. Remove the oregano leaves from the sprigs.
2. Fry the oregano
Heat a drizzle of oil in a large pot over medium-high heat. When the oil is hot, add the oregano leaves and cook for 1 minute. Remove with a slotted spoon and place on absorbent paper.
3. Cook the veal
Add the veal, shallot, carrot and spices to the pan. Cook 3-4 minutes. Add salt and pepper. Add the tomato, tomato paste, garlic and a pinch of sugar and cook for 1 minute.
4. Add the broth
Add the broth cube and 3 2P | 4.5 3P cups of water. Bring to a boil. Cover and cook for 10-12 minutes over medium heat. Meanwhile, bring a small pot of water to a boil. Cook the orzo for 5-6 minutes then drain.
5. Cook the bread
Heat a drizzle of oil in a skillet over medium high heat. Cut the bread in 2 horizontally. Cook the bread 1-2 minutes on each side until browned.
6. Plate your dish
When the soup is ready, add the orzo to the pot and mix well. Adjust the seasoning to taste. Garnish the soup with the fried oregano and serve with the bread. Bon appétit!
280gGround Veal
180gOrzo
30mlTomato Paste
2unitGarlic Clove(s)
1unitShallot
1unitTomato(es)
1unitVegetable Broth Cube(s)
8gSpice Mix (smoked paprika,dried oregano)
2unitOlive Ciabatta
2unitOrganic Nantes carrot (s)
0.5unitOregano
What you need
pan, tongs, pot, slotted spoon
835 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
110g
37%
fat
22g
34%
cholesterol
69mg
23%
fiber
7g
28%
protein
46g
saturated
8g
40%
sodium
1252mg
52%
sugar
12g
trans
1g