This is a simple combination of broth, veggies and some orzo pasta. An easy-to-slurp soup when you don’t feel like anything but still need some healing nutrition!
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
cups
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Ingredients
- 5 cups veggie broth
- 1 medium onion
- 1 clove fresh garlic
- 3 medium carrots
- 2 stalks celery
- 1 Tablespoon fresh lemon juice optional
- pepper
- 1/2 cup orzo cooked according to the package
Ingredients
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Instructions
- Boil a pot of salted water for the orzo.
- Once boiling, add orzo to the water and cook until tender, as per package instructions. (5-6 minutes) It is very fast-cooking pasta! Drain and put aside until ready to eat.
- In a food processor, finely chop the onion and garlic.
- Heat a deep pan with a little oil. Add the onion/garlic pulp and cook on medium heat until onion is translucent.
- Chop the carrots and celery into small, bite-sized pieces. Toss these into the pan with the onions. Cook until the veggies are tender.
- Add veggie stock and season to taste with salt and pepper. Add lemon juice, if desired. It adds a bright note and an extra boost of vitamin C.
- Add the orzo when you are serving this soup, as it will continue to cook in the broth and might become too soft. If you are not eating it all, just add the desired amount of pasta to the soup you are eating right away. Leftover broth base and the unused cooked orzo are best refrigerated separately until later. Just toss the pasta with a little oil to keep it from sticking together. Enjoy!
Recipe Notes
Serve with some crackers and feel better soon!
