Lemon, Orzo and Fennel Soup
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 6 to 8
It’s light enough to be enjoyed when the weather is slightly warmer but have a hankering for soup, and is still just as welcome on a cold winters night, paired with bread slathered in butter.
Ingredients
2 tbs olive oil
1 leek, finely sliced
2 cloves of garlic, minced
1 medium fennel, cored, quartered and finely sliced (fennel fronds reserved for serving)
2 litres (8 cups) vegetable stock
½ cup orzo (risoni)
salt and pepper
1 lemon, zested and cut into wedges to serve
Instructions
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