Description
Learn how to make a delicious and hearty Easy Vegetable Orzo Soup that is perfect for any occasion. This recipe is simple, nutritious, and sure to impress!
Ingredients
- 2 Tbsp olive oil (30 ml)
- 4 cloves garlic, minced
- 1/2 cup yellow onion, diced (or more, as desired!)
- 1 1/2 cups carrots, peeled + chopped (approx. 3 carrots)
- 1 1/2 cups celery, chopped (approx. 3 stalks)
- 1 Tbsp Italian seasoning
- 2 tsp smoked paprika
- 28 oz can of diced tomatoes, with juices (796 ml can)
- 4 cups vegetable broth (I used a low sodium option)
- 1 Tbsp tomato paste
- 3 cups curly kale, removed from stem + torn
- 1 cup orzo, dry/uncooked
- 1/2 cup vegetarian-friendly hard cheese, grated (I used a vegetarian-friendly cheese)
- Salt + pepper, to taste
Instructions
- Warm up the olive oil in a large, deep pot over medium-high heat. Add minced garlic, diced onion, chopped celery, and carrots, along with Italian seasoning, smoked paprika, salt, and pepper. Cook for approximately 7 minutes, stirring every minute or so. The vegetables do not need to be fully cooked at this point, as they will continue to cook once the liquids are added.
- Next, incorporate the diced tomatoes, vegetable broth, tomato paste, and kale into the pot. Cover the pot and bring the contents to a gentle boil.
- Once the liquid is boiling, add the uncooked orzo. Set a timer for 7 minutes and let the orzo cook, uncovered.
- After the orzo is done cooking, turn off the heat. Mix in the grated cheese and your chosen protein (if using – see notes). Adjust seasoning with more salt and pepper, if necessary. Serve hot!
Notes
- For enhanced flavor, consider using a vegetable broth infused with herbs or spices.
- Customize by adding your preferred protein like cooked chickpeas or tofu cubes.
- To make this recipe vegan, omit the vegetarian-friendly hard cheese or opt for a plant-based alternative.
