Vegetable Orzo Soup
If you love orzo and vegetable soup, then this recipe is for you! It combines pantry staples with seasonal veggies for a wholesome plant-based meal. This one-pot vegetable orzo soup recipe takes just 30 minutes to make!
Servings: 10 Servings
Calories: 180kcal
Ingredients
- 1 tablespoon avocado oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon back pepper
- 1 large carrot coined
- 1 small zucchini diced
- 2 yellow potatoes diced
- 1 15 ounce can of diced tomatoes
- 1 15 ounce can of chickpeas rinsed and drained
- 6 cups water + bouillon
- 1 teaspoon salt
- 2/3 cup dry orzo (uncooked)
- 1 handful of spinach
Instructions
- Heat oil in a soup pot and add in onion. Sauté for 5-7 minutes, until they begin to turn translucent.
- Add in spices, herbs, garlic, carrot, and zucchini, and sauté for another 3-4 minutes. (Add a splash of water if needed.)
- Pour tomatoes, potatoes, chickpeas, water, and bouillon into a pot and bring to a boil.
- Turn down to a simmer and add in the remaining ingredients. Cook for another 10-15 minutes. (Until the veggies and orzo are cooked and soft.)
- Serve with your favorite homemade bread.
Video
Notes
Storage Tips
This soup stores well in the fridge for 2-3 days. For best results, I always recommend storing leftovers in an airtight glass container. If you hope to store it longer, I recommend leaving the orzo out of the liquid because it will keep soaking it up.
Nutrition
Calories: 180kcal | Carbohydrates: 32g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 310mg | Potassium: 518mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1208IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 3mg
