Vegetable Orzo Soup
My vegetable orzo soup will get anyone to eat their vegetables! This flavorful soup is packed with approachable vegetables like carrots, celery, zucchini, green beans, and tomatoes, with orzo pasta in a flavorful vegetable broth with a touch of simple seasonings.
Servings: 8
Calories: 142kcal
Equipment
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 1 zucchini diced
- 1 cup green beans roughly chopped
- 1 cup cherry tomatoes halved
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- 8 cups low-sodium vegetable broth
- 1 cup orzo dry
- 1 cup fresh spinach
- ¼ teaspoon fine sea salt or more to taste
- ¼ teaspoon ground black pepper or more to taske
For Serving
- fresh parsley roughly chopped
- vegan parmesan cheese
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
- Stir in the zucchini, green beans, and cherry tomatoes. Add the thyme, basil, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until fragrant.
- Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 10 minutes, allowing the vegetables to soften.
- Add the orzo to the pot and simmer for an additional 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
- Stir in the chopped spinach and cook for 1-2 minutes until wilted. Add the lemon juice and adjust the seasoning with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley or vegan parmesan cheese.
Video
Notes
Tips
- Cherry tomatoes work best in this soup because of their small size and sweet flavor.
- Dice the onions, carrots, and celery relatively the same size so that all cook evenly.
- Use fresh lemon juice if possible. Fresh lemon juice is brighter, livelier, and sweeter than bottled lemon juice, which can have a dull flavor and be overly acidic.
- Stir frequently while sauteing the vegetables to prevent the onions and garlic from sticking.
- Stir in cooked cannellini beans, chickpeas, or lentils directly into the soup for added protein without extra prep.
- Slice and brown a vegan sausage to mix into the soup or serve as a topping.
- Sprinkle a tablespoon or two of hemp hearts on top of the soup for added flavor and an extra protein boost.
- Pair the soup with vegan potato skins, herbed potato wedges, or vegan garlic bread for a heartier meal with even more flavor.
- Store in the refrigerator for up to 4 days in an airtight container.
- Store in the freezer for up to 3 months in an airtight freezer-safe container.
- Reheat on the stovetop over medium heat.
Nutrition
Calories: 142kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 296mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3247IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 1mg