rainy day

hmpf. what can you do but make soup?

tomato chickpea orzo soup

2 Tbsp olive oil
1 large onion, chopped
1 leek, sliced (optional)
2 sprigs of celery, chopped
4 cloves of garlic, sliced
1 28 oz can diced tomatoes
1 14 oz can of chickpeas, drained
1/2 tsp dried thyme
4 cups vegetable broth
1 large handful of fresh parsley, chopped
salt, pepper

1/2 pack of orzo pasta (about one cup)

Pour the olive oil into your soup pot and heat over medium high heat. Add the onion and saute until it softens, stirring, ca 5 min.

Throw in the leek, the celery, garlic and thyme. Saute for a few minutes until the vegetables soften a little and you can smell the garlic.

Add the diced tomatoes, the chickpeas and the vegetable broth. Bring to a boil and lower the temperature and let the soup simmer for about 10-15 min.

Meanwhile cook the orzo in a separate sauce pan. Drain when it's al dente.

Using an immersion blender, blend the soup, though not too much--you want some chunky pieces and some chickpeas remaining. Throw in the orzo, the chopped parsley and salt and pepper to taste. Eat with yoghurt on top.

Serves 3.