People wanting this soup to be gluten-free can replace orzo with brown rice, delicious!
5 cups chicken or vegetarian stock. (Warm your stock and steep a piece of NZ Kombu in it for 10 minutes; you will add flavour & a ton of minerals!)
1 cup water
1 clove of garlic, finely chopped
1 cup orzo (or brown rice if you prefer GF)
3 spring onions, thinly sliced
zest of one lemon
1/2 cup dried Farmed Wakame
chopped cilantro leaves
Kelp Salt and freshly ground black pepper
For the tapenade:
150g sun-dried tomatoes
1 roast red pepper
2 tbsp small capers
1 small clove garlic, chopped
1 anchovy fillets
1/2 cup green pitted olives
1/2 cup flat leaf parsley
1 tbsp lime juice
120ml olive oil
To prepare the tapenade:
With a pestle & mortar, or in a food processor, combine tomatoes, pepper, capers, garlic, anchovies, olives & parsley until quite smooth. Slowly stir in the lime juice & olive oil. Season to taste and set aside.
For the soup:
Heat the stock, water, zest and garlic in a saucepan and bring to the boil. Add the orzo and stir until the soup comes back to the boil. Simmer for about 6 minutes or until the orzo is tender. Add the Wakame and remove from heat. Add the spring onions and the cilantro and season to taste.
Serve with a dollop of red tapenade and crispy flatbread.
NZ Wild Wakame can also be used in this soup. Rehydrate first and then chop to the desired size.