Lemony Herb Orzo
There’s nothing quite like a bowl of homemade broccoli and stilton soup to bring comfort and flavour to your table. Creamy, rich, and full of wholesome goodness, this easy recipe comes together in just 30 minutes, perfect for a quick midweek meal or a cozy weekend lunch. The sharp tang of stilton balances beautifully with the earthy broccoli, while the hint of garlic and silky texture make every spoonful irresistible.
Serve it with a drizzle of olive oil, a sprinkle of fresh herbs, and maybe a swirl of cream for that final touch of indulgence
Serves 4
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Storage Tupperware in the fridge for 3 days or freezer for 2 months
Ingredients
- 2 tbsp olive oil, divided
- 40g Pack’d onion
- 1.5 tsp Pack’d garlic
- 200g dry orzo
- 750ml vegetable stock
- Salt and pepper to taste
- 85g Pack’d spinach
- 75g Pack’d petit pois
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 30g parmesan, freshly grated
- 1 tbsp parsley, finely chopped
Method
Heat 1 tbsp olive oil in a skillet or non-stick frying pan. Add the onion and cook for 3 - 4 minutes until soft then add the garlic and sauté 30 seconds until fragrant
Add the orzo, stock, salt and pepper
Allow to simmer until the orzo is almost tender, stirring a couple of times to prevent sticking, about 8 minutes. Add a little more stock if it becomes dry. When the orzo is almost cooked, add the frozen peas and spinach and stir to combine - cook for 1 - 2 minutes until the spinach and peas are cooked.
Remove from the heat and stir in the lemon juice, remaining 1 tbsp olive oil, lemon zest and parmesan. Adjust seasoning to taste and garnish with fresh parsley.
