Roasted Veggies Soup with Orzo

“Be who you are and say what you feel, because those who mind don’t matter and those who matter don’t mind.” – Dr Seuss’s life philosophy in one bitesize quote

I love soups, to keep the rest of the family motivated to eat soups, have to get creative and find new recipes 😊.. Chutney soup with Orzo – is the name that came to my mind when I was making this soup. This soup has all the ingredients that I add while making the spicy tomato chutney(an Andhra specialty) that goes with hot white rice. Apart from the ingredients that are baked, I have also added orzo and few other veggies for a nice crunch and some texture.  Here comes the soup with orzo, basil and veggies. Loved how pasta fits into this soup :). Tastes yummy with a slice of toasted naan or some khakhara.

Ingredients

for baking
tomatoes 2, medium sized
garlic 6 cloves
carrots 2, sliced
green bell pepper 1/2 cup
onion 1/2, diced
dried red chili 1 or 2
olive oil 2 tsp
salt as per taste
freshly crushed black pepper 1/2 tsp

for cooking soup
water 3 1/2 cups
orzo pasta 1/2 cup
cannellini beans 1 can, (rinsed and drained)
peas 1/2 cup
corn kernels 1/2 cup

for garnish
green onions 1/2 cup
basil leaves 10, shredded
sour cream (optional)

Method
Preheat oven to 450 deg F.
Toast the red chillies in a pan with a drop of oil till toasty and set aside.
Cut the tomatoes, onion, green bell pepper and carrot into 1 inch pieces.
Put all this in a baking tray along with garlic cloves, drizzle oil, sprinkle salt and pepper and toss well.
Bake for 25-30 minutes.
Grind the baked veggies with toasted red chillies into a paste.
Transfer it to a pot, add the orzo, peas, corn and water.
Let it simmer and cook for about 10-12 minutes.
Add the cannellini beans and salt.
Let it simmer for 5 minutes.
Sprinkle some chopped green onions, shreds of basil leaves, dollop of sour cream (optional) and serve.

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