Orzo Vegetable Soup
Whether you're looking for a healthy lunch, a light dinner, or a comforting meal on a chilly day, Orzo Vegetable Soup is the perfect choice. The combination of fresh vegetables and flavorful broth makes it a crowd-pleaser that everyone will enjoy.
Servings 4
Ingredients
- 1 cup diced celery about 2 sticks
- 1 cup sliced carrots about 2 medium carrots
- 5 cups low sodium vegetable broth 1.25L
- 2 cups packed chopped curly kale
- ½ cup thinly sliced banana shallots about 2 shallots
- ¼ cup basil pesto
- ¾ cup orzo
- 2 Tbsp olive oil
- 2 cloves garlic finely chopped
- 6 oz green beans chopped into 1” pieces
- ½ Tsp kosher salt
- ¼ Tsp black pepper
- For the Cashew Cream
- ½ cup raw cashews
- ½ cup water add more for soaking the cashews
- Toppings optional
- Pesto
- Parmesan
- Crusty bread
Instructions
- Warm 2 tablespoons of olive oil in a Dutch oven over medium heat. Sauté the shallot and garlic for about a minute, until they soften and turn lightly golden.
- At the same time, place the cashews in a stick blender jug, pour boiling water over them, and let them soak for 10 minutes.
- Stir in the celery and carrots, cooking for another 4-5 minutes until they become tender.
- Add the orzo, stirring it in, and let it toast in the oil for 2 minutes, stirring frequently. Add the green beans and vegetable stock, then bring the mixture to a boil. Lower the heat to a simmer and cook uncovered for about 12 minutes, until both the orzo and beans are tender.
- Once the cashews have soaked, drain the hot water and replace it with cold water in the jug. Blend until completely smooth, then set aside.
- Stir in the kale and cook for another 2 minutes until wilted. When everything is cooked, mix in the cashew cream and pesto. Taste and adjust seasoning with salt and black pepper. Serve topped with parmesan, a little extra pesto, and some crusty bread.