Vegetable Orzo Soup
Ingredients
The soup base
-
1
tbsp
olive oil
-
1
medium
white onion, cubed
-
3
cloves
garlic, crushed
-
1
tbsp
dry dill
-
1
tsp
pink sea salt
-
½
tsp
black pepper
The main ingredients
-
1½
tbsp
vegetable stock paste
-
10
mini
potatoes, halved
-
1
large
zucchini, cubed
-
1½
cups
crushed tomatoes
-
2
tsp
tomato paste
-
8
cups
hot water
-
¾
cup
fresh dill
-
½
cup
durum wheat orzo
For garnish
-
to taste
lemon
-
to taste
fresh dill
-
to taste
oregano
Instructions
- Heat olive oil in a large pot over medium-low heat for 30 seconds.
- Add cubed onions and sweat for about 5 minutes, stirring frequently.
- Add crushed garlic, dill, salt, and pepper; stir and sweat for another 2 minutes.
- Incorporate vegetable stock paste, potatoes, and zucchini; stir and cook for 5 minutes until golden.
- Add crushed tomatoes, tomato paste, and hot water; bring to a boil and simmer for 10-12 minutes until potatoes are soft.
- Stir in fresh dill and orzo; cook for 7 minutes or as per package instructions.
- Check seasoning and consistency before serving; garnish with fresh herbs and lemon.
Nutrition Facts (estimated)
Servings
4-5
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
8g
Sodium
600mg
Cholesterol
0mg
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