This creamy tomato Orzo dish is guaranteed to warm you up from the sole out on a chilly day. For me this dish tastes like hunkering down in a Welsh countryside cottage wind ratting the windows the smell of onion and garlic filling the kitchen - while this may be a unique experience leave a comment telling me how this dish felt to you (and tasted of course)

Ingredients for 2-3 people

🌿For the stock

• 1 tbsp bouillon powder

• 1 vegetable OXO cube (or any flavour you like)

• 1 tsp mushroom powder (optional but earthy magic)

• Veggie scraps (onion skins, carrot ends, etc.)

• Water – use as much as you like! You’ll need 250ml for the main recipe, but go stronger if you want intense flavour.

Simmer everything together for 20-30 mins. Strain + set aside 250ml for the dish.

The Main Ingredients

• ½ onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 3–4 celery sticks (depending on size), diced

• 1 red pepper, diced

• 1 tsp tomato paste

• 3 ripe tomatoes, quartered

• 1 can chopped tomatoes

• 200ml coconut milk (about half a can)

• 250g orzo

🧂 To Finish & Serve

• Salt + black pepper to taste

• Grated cheese (optional – I used Davistow, but any hard cheese should work)

Recipe