I absolutely love this orzo vegetable that is so flavourful and brimming with nutrition. I made a nice pot and the leftovers really taste so good for days at end.
The best part about this soup is how versatile it is. For protein, you can use crispy tofu cubes, cooked chickpeas, lentils. For vegetarians and meat eaters, just add your favourite protein and you have a nice hearty meal ready.
The flavours can be melded to your tastes. Add or remove spices. Add any veggies you have available. In fact, it makes for a fantastic clean your fridge veggies soup.
This soup is so wonderful for beginner cooks who wish to eat healthy and requires no slog at all. What’s not to like.
You may love vegan broccoli cheddar soup, vegan tom kha soup, Broccoli soup, Hot and sour veg soup, Vegan pumpkin soup, vegan leek and potato soup, homemade tomato soup, horsegram soup, zucchini soup.
This Thai red curry soup is also delicious.
Ingredients
Orzo pasta: I use about ¾ cup for 4 serves.
Vegetables: I use two cups of chopped vegetables which includes carrots, peppers, broccoli, haricot beans, mushrooms, cauliflower, peas etc.
Greens: If you have some spinach or kale at hand, use half cup.
Fresh herbs: I use basil and parsley here. Some sage too.
Base: I use one onion diced and a tsp. each of crushed ginger and garlic.
Broth: 4 cups of vegetable broth is good. Else, you can use bouillon cubes with water.
Seasoning: Italian seasoning, pepper and salt is used here.
Tomatoes: I use about ¾ cup of tomato puree. You can use fresh tomatoes as well.
Garnish
Fresh herbs, bread, chilli flakes
Serving suggestions
This soup pairs up well with bread and some protein like tofu, chickpeas, boiled lentils etc. It becomes a substantial hearty meal when some protein is added. For vegetarians and meat eaters, appropriate protein can be added.
Instructions
This is a really easy recipe that only requires chopping of the vegetables as the main prep. Dice onions and vegetables like carrots, broccoli, cauliflower, haricot beans, mushrooms etc. and keep aside.
Heat olive oil in a pan. Add onion and cook for 3 minutes till translucent.
Add carrots, minced garlic and ginger. If using celery, add it along with carrots. You can add other other veggies you are using and sauté for about 3 minutes.
Add tomato puree and vegetable broth in the pot along with orzo. Add in parsley and basil.
Bring to a boil and cook on low flame till the orzo is cooked and the veggies are tender.
If using greens, add in the spinach or kale in the final minute of cooking.
Taste and adjust seasoning. I add salt, pepper and chilli flakes. You can add some hot sauce too for more heat.
Serve garnished with fresh herbs. Your tasty vegetable orzo soup is ready to have. Enjoy.
You can also try this tomato and fennel soup.
Expert Tips
1. This soup is really quick and easy to make. You can chop veggies and keep ahead. Then it is just sautéing and cooking on low heat. Done in 20 minutes. You can use frozen veggies too that can cut down chopping veggies too.
2. You can make a large batch and keep in the fridge in an air tight container. It will last upto 4 days. Heat and consume.
3. This soup freezes well too. You can freeze it in portions. It will keep for a couple of months.
4. Do not overcook orzo or it gets very soft and mushy. Let it stay slightly al dente. It makes the soup creamy without actual use of cream.
5. You can add boiled lentils, canned chickpeas or crispy tofu to the soup to fortify it with protein.
6. Really a versatile soup as you can play around with seasonings as per your like. You can use peri peri seasoning, hot sauce, chilli flakes for a dash of more heat in the soup.
Here’s the recipe card:
📖 Recipe Card
Vegetable Orzo Soup
Equipment
Ingredients
- ¾ cup orzo
- ¾ cup tomato puree or chopped tomatoes
- 4 cups vegetable broth
- 1 onion diced
- ½ tsp. Garlic minced
- ½ tsp. Ginger minced
- ½ tsp. Italian seasoning
- ½ tsp. Pepper
- 2 cups vegetables chopped
- ½ cup spinach or kale optional
- Salt to taste
Garnish
- Basil Parsley, Chilli flakes
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Instructions
- This is a really easy recipe that only requires chopping of the vegetables as the main prep. Dice onions and vegetables like carrots, broccoli, cauliflower, haricot beans, mushrooms etc. and keep aside.
- Heat olive oil in a pan. Add onion and cook for 3 minutes till translucent. Add carrots, minced garlic and ginger. If using celery, add it along with carrots. You can add other other veggies you are using and sauté for about 3 minutes.
- Add tomato puree and vegetable broth in the pot along with orzo. Add in parsley and basil. Bring to a boil and cook on low flame till the orzo is cooked and the veggies are tender. If using greens, add in the spinach or kale in the final minute of cooking.
- Taste and adjust seasoning. I add salt, pepper and chilli flakes. You can add some hot sauce too for more heat.
- Serve garnished with fresh herbs. Your tasty vegetable orzo soup is ready to have. Enjoy.
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