Vegetable + Orzo Soup

January 27, 2019

This one-pot vegetable soup is the easiest to make with very little clean up. Basically, you just chop up your favorite veggies and add in tomatoes, broth, spices and a few more ingredients for an easy weeknight meal or lunch that lasts all week. This is also the perfect soup to make when your produce is about to go bad. Does that happen to you guys, too? At the grocery I think I'm going to eat at home everyday and throw tons of vegetables and fruit in my basket. I rarely can finish it all! Throw what's left into this soup and it tastes delish! All you need is a cup of each veggie!

 

 

 

 

I N G R E D I E N T S

-2 tbsp olive oil

-3 cloves garlic, minced

-1/2 medium white onion, roughly chopped

-1 cup zucchini, chopped

-1 cup carrot chips

-1 cup broccoli, chopped

-1 cup celery, chopped

-1 handful baby kale

-14 oz crushed tomatoes in tomato puree

-32 oz vegetable broth

-2 bay leaves

-1/2 tsp dried oregano

-1/2 tsp dried rosemary

-1/4 tsp dried thyme

-1 cup orzo

-1 tsp pure maple syrup

-2 tsp salt

-1/4 tsp black pepper

-fresh parm for topping

 

 

 

R E C I P E

O N E – Heat oil in a dutch oven over medium heat.

T W O – Throw in minced garlic and onion and sauté until translucent + fragrant.

T H R E E – Add in zucchini, carrots, broccoli, and celery. Sauté until veggies are tender, stirring frequently. (about 5 minutes)

F O U R – Pour in tomatoes, broth, and all spices before bringing the soup to a simmer.

F I V E – Once it's simmering, it's orzo time! It will take the orzo 10-12 minutes to cook. Stir occasionally to prevent it from sticking to the bottom.

S I X – Lower the heat and toss in the kale. Use a big handful, it shrivels up to nothing!

S E V E N – Pour in the maple syrup to cut the acidity. Remove from heat.

E I G H T – Serve with parm!

N I N E – ENJOYYYYYY!!

 

 

 

 

 

 

 

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