A blissful bowl of Tomato, Harissa and Orzo Soup, is bursting with amazing flavours! There is just so much comforting goodness in every spoon of this soup. It’s vegan, hearty and spicy that keeps you full and warm. It’s a perfect choice when you want to have a full meal yet light on the tummy.
Yet I am posting one more recipe for soup! While in the other parts of the world some of you guys are making pickles in scorching heat and holding chilled drinks in your hands to beat the heat. we are far away from that kind of weather yet as a week ago we were badly battered by a snowstorm which left all of us in a very vulnerable condition.
In many places being sub-zero temperatures, and heavy downpour there were power cuts and the whole country faced transport chaos. Many had to face empty shelves in the supermarkets as delivery drivers could not deliver to the stores and the stores had to cancel thousands of home delivery services due to icy conditions and transport chaos. It is all well to enjoy visually all these piles of snow like in Yash Raj films and getting by mesmerized by the white snow, Only looks so pretty in Bollywood movies, but becomes a huge problem in real life as it does cause so much havoc and chaos for all. But spring is around the corner!
Although the situation is under control now, snow is gone and temperatures are going slightly up. But while I’m drafting this post, just came to know that we may need to bring out our woollies again because freezing weather is coming again with more snow on the way this weekend!
More Soup Recipes:- Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette | Thai Style Squash and Sweet Potato Noodles Soup | Creamy Mixed Vegetable Soup
As soon as temperatures drop my mind turns to the simple pleasure of stirring a big batch of soup. I was more than happy to prepare family’s favourite Tomato and Orzo Soup with Harissa , that you want to make again and again. This frugal soup is loaded with the goodness of tomatoes, harissa paste and energy providing Orzo ( rice-shaped pasta) with full of taste and texture.
You can serve this soup any weeknight along with wholemeal or multigrain crusty bread and fresh salad for a hearty and filling meal or on its own for a light lunch on the next day.
Tomato, Harissa and Orzo Soup
ingredients:
- 500g Ripe tomatoes
- 1/2 can canned tomato
- 1 Tbsp. Tomato Puree (Optional)
- 2 Tbsp. Harissa Paste
- 75g Orzo Pasta
- 1 big Onion roughly chopped
- 5-6 Garlic cloves
- 3 Tbsp. Celery
- 2 Tbsp. Oil
- 1 Tbsp. Dried Italian herbs
- 500mls Vegetable Stock
- 3 Tbsp. Freshly chopped parsley
- Pinch Freshly ground black pepper and red chilli flakes
instructions:
How to cook Tomato, Harissa and Orzo Soup
- Heat oil in a saucepan and add onion, celery and garlic.
- Cook until translucent.
- Add the harissa paste and fry for a few seconds.
- Then add fresh tomato, canned tomato and tomato paste.
- Mix all well then add vegetable stock and salt.
- Bring the soup to boil and simmer until tomatoes are done.
- Turn off the heat, then puree the soup with a hand blender, you can keep some tomato chunks intact.
- Then add orzo pasta, Italian herbs, and little water if the soup is too thick.
- Cook the pasta until well cooked.
- Add black pepper powder and red chilli flakes if using.
- Serve in a serving bowl, garnish it with the fresh parsley and enjoy hot with crusty bread.
- Enjoy!
NOTES:
Did you make this recipe?
It is soaked in fragrant sugar syrup and served with whipped clotted cream and yogurt on the side, this is a dessert worthy of any occasions. A super delicious cake that is very easy to prepare and is Eggless! Serve after a good meal with Coffee, definitely, it will add that extra oomph to a meal.
MORE SEMOLINA CAKE RECIPES
CHOCOLATE PASSION FRUIT SEMOLINA CAKE
ROSE AND CHOCOLATE SEMOLINA CAKE
Notes:- You can use Orange juice instead of lemon juice in making syrup. MORE EGGLESS CAKE RECIPES 1. EGGLESS WHOLEWHEAT BLUEBERRY BUNDT CAKE
Indian bakery style Honey cake
Gulab Jamun Mix Cake
Mango, coconut and Lime Loaf Cake
Lemon, Rose and Pistachio Semolina Bundt Cake
ingredients:
250g coarse semolina
1 tbsp. cornflour
85g melted butter
85g sugar
125g plain Greek yogurt
1 Tbsp. lemon zest
Pinch salt
1 tsp or 6g baking soda
15-20 ml whole milk -only use if needed
4-5 tbsp. slivered pistachio
2 Tbsp. edible dried rose petals
350g sugar
375ml water
2 Tbsp. rose water
1 Tbsp. lemon juice
2 thinly sliced lemon rings
4 Tbsp. clotted cream or whipped cream
3 tbsp. greek yogurt
instructions:
How to cook Lemon, Rose and Pistachio Semolina Bundt Cake
- Preheat the oven to gas mark 4 or 400F/180C.In a big bowl mix yogurt and baking soda and wait until it doubles in size.
- Meanwhile, grease the bundt pans and leave it aside ( Apply melted butter first, then dusted with plain flour, after that remove the excess plain flour)
- In another bowl mix semolina, cornflour, sugar, salt, lemon zest and melted butter.
- Add yogurt mixture and mix well.
- If the mixture turns out very thick add a little milk.
- Pour into the bundt cake pan, tip the pan slightly on the worktop.
- Bake it in the preheated oven for 40 minutes or until screwer comes out clean.
- Meanwhile, prepare the syrup by boiling the syrup ingredients together for 10-12 minutes.
- Remove the cakes from the cake tin and pour lemon and Rose syrup on it.
- You’ll be surprised that this cake takes up so much moisture.
- If you are serving with the cream then mix the clotted cream and yogurt together. ( If not garnish the cake with the Pistachio Slivers and Rose Petals and serve with a coffee.
- Arrange a cake on a serving plate, pour some cream mixture then sprinkle Pistachio slivers and Rose petals.
- Enjoy!
