- Heat the olive oil and cherry tomatoes in a medium saucepan over a medium-low heat. Add a pinch of salt, cover with a lid and cook for 5 minutes until the tomatoes begin to blister.
- Add the spring onions, garlic and sun-dried tomatoes. Use a wooden spoon to gently crush the softened tomatoes and cook for 1 minute.
- Stir in the smoked paprika, cumin, coriander, oregano, black pepper and soy sauce. Cook for 1 minute until fragrant.
- Add the Merchant Gourmet Spanish Style Grains, followed by the vegetable stock and honey. Bring to a gentle simmer and cook for 6 minutes with the lid on.
- Meanwhile, whisk together the Greek yoghurt, lemon juice and salt. Add a splash of water if needed to create a spoonable consistency.
- Taste the soup and add a little extra stock if you prefer a looser texture.
- Divide between bowls and finish with the chopped herbs, a drizzle of the lemon yoghurt and a little extra olive oil.
Save
Featured recipe
Save
Save
Save
Save
