Recipe: orzo and tomato soup

This recipe is from February's edition of BBC Good Food.  It's not on the Good Food site yet but probably will appear in time.

This is what I did.

Ingerdients to make half the quantity given in the magazine (but see below)
spray oil
half an onion, chopped
about 20cms of celery, chopped
a squidge of garlic puree
1 tbsp tomato puree
400g can chopped tomatoes (zizzed and [pushed through a sieve as the cheaper canned tomatoes can have more seeds and 'bits')
120g cooked chickpeas (drained weight)
75g orzo
350mls vegetable stock

I also added more water because it was very thick and, to keep the flavour up, a heaped tsp marigold bouillon powder.  Also some pepper and a little salt.

I did not use:
olive oil
basil pesto

Method

Spray a saucepan with some oil and heat.  Add the onion and celery plus a small splash of water, cover and sizzle until both are going soft.
Add the garlic and cook for one more minute.
Then add the remaining ingredients, bring to a summer, cover and cook, stirring now and then, until the orzo is soft.  Check seasoning, add more water (and stock powder), if required.
If you're using pesto, ladle the soup into a bowl and then drizzle the pesto over.

What I made was supposed to be for two but it has made three very good portions so that's one for now and two for the freezer.  I love it when that happens!