This orzo soup is packed with vegetables and flavor. With notes of citrus, this is the perfect bowl of comfort.
- 4 Tbsp olive oil
- 1/2 yellow or white onion, chopped (1/2 cup)
- 2 medium carrots, grated (about 3/4 cup)
- 1 inch ginger, peeled & grated
- 6 cloves garlic, grated
- 1 1/2 cups chopped baby portabella mushrooms
- 2 lemons, juiced (can add another lemon later to taste)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- 2 1/2 quarts low sodium vegetable broth or chicken broth [see note]
- 2 tbsp better than bouillon paste or 2 bouillon cubes
- 8 ounces orzo
- 1/4 cup fresh parsley, chopped
- kosher salt to taste
Serve with: sliced baguette or soup crackers
- In a large dutch oven or soup pot, over medium heat, add 2 tbsp of olive oil and diced onion. Sauté for 3 minutes until it begins to soften. Add in the chopped mushrooms, freshly ground black pepper, thyme, and oregano. Sauté for 5-7 minutes until mushrooms have released juices and they have begun to cook off. Add in the garlic, ginger, and grated carrots and sauté for two additional minutes until the garlic is fragrant.
- Squeeze the juice of two lemons into the pot, then add in the 2 1/2 quarts of broth. Turn the heat to medium/high and add in the bouillon. Once boiling, add in the orzo pasta and lower the heat to simmer. Cover and simmer for 20 minutes (after a few minutes run your spoon on the bottom of the pot to loosen any orzo that might have stuck).
- After 20 minutes of simmering, add in the chopped parsley, taste and adjust seasoning if necessary (lemon, pepper, kosher salt). Serve with sliced baguette or soup crackers.
- Color of soup will vary with type of broth you use. Some vegetable broth’s are carrot based so broth will be more orange. If using chicken broth, soup will be more clear.
- Calories: 277
Keywords: vegetable orzo soup, soup, orzo,