This delicious hearty green pea and orzo soup is perfect for lunches and dinners this winter.

Recipe: Mylk Made

Serves 4

Try your hand at making it – then read our chat with the Mylk Made team in the July/August issue of NZ Life and Leisure.

INGREDIENTS 

1 large white onion
olive oil
Salt and pepper
2 cups of baby peas (frozen is fine) + additional for topping
1 cup of vegetable stock
1 cup of Almond/Coconut Barista Mylk
1 cup orzo
1 tbsp butter or 1 tbsp olive oil

METHOD

Heat your pot until it’s nice and hot and then add a ¼ cup of olive oil and your finely diced onion.

Season with salt and pepper and stir over medium heat until caramelised.

Add your baby peas, vegetable stock and prepared Almond/Coconut Barista Mylk.

Cover and bring to a boil, simmer for 15 minutes, then remove from the heat.

While the soup is simmering, prepare the orzo according to the packet.

Once the orzo is cooked add a tbsp of butter (or olive oil for dairy free/vegan option) and mix through with salt and pepper. Set aside.

Once the soup is done, you need to puree it. I recommend using a soup immersion blender. If you use a food processor, allow the soup to cool before blending.

Serve with orzo, additional peas and a double swirl of olive oil and Almond/Coconut Barista Mylk.