Greek-Style Shrimp and Orzo Soup with Feta

  • Yield servings


1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 sweet red or green pepper, chopped
2 cups low-sodium fish, shellfish, chicken, or vegetable stock
2 cups water
19 oz can tomatoes, chopped
1 tablespoon chopped fresh oregano, or 1 teaspoon (5 mL) dried oregano
1/2 cup orzo
1 pound medium raw shrimp, peeled and deveined
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
3/4 cup crumbled low-fat feta cheese
2 tablespoons chopped fresh flat-leaf parsley


  1. In a large saucepan, heat oil over medium heat. Add onion, garlic, and red or green pepper and saute for 4 minutes.
  2. Add stock, water, tomatoes with juice, and oregano and bring to a boil. Add orzo and cook for 10 minutes or until tender but firm. Stir in shrimp and lemon juice and simmer for 3 minutes or until shrimp are opaque. Season with salt and pepper to taste and serve with crumbled feta cheese and parsley.

Tip: Cooking shrimp takes mere minutes. Overcooking will cause them to become tough.

From For The Love of Soup by Jeanelle Mitchell/Whitecap Books.



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