Orzo Soup
This vegetable-packed Orzo Soup is all you need to warm you up on a cold day. Quick, easy and full of flavour - it's also vegan and great for batch cooking!
Servings: 4 servings
Calories: 251kcal
Ingredients
- 1 tablespoon of Olive oil
- 1 Onion diced
- 1 Carrot diced
- 1 Celery diced
- 1 Red bell pepper diced
- 2 Garlic clove crushed
- 750 ml of Vegetable stock
- 240 g of Butter beans (drained weight)
- 400 g of Chopped tomatoes canned
- 150 g of Orzo
- 0.5 teaspoon of Dried thyme
- 0.5 teaspoon of Dried basil
- 0.5 teaspoon of Paprika
- 1 pinch of Sea salt and ground black pepper
- 60 g of Spinach
Instructions
- Heat 1 tbsp of Olive oil in a large pan. Add 1 Onion, 1 Celery, 1 Carrot and 1 Red bell pepper. Cook on a low heat until softened (about 8-10 minutes). Stir in 2 Garlic clove.
- Add 240 g of Butter beans, 400 g of Chopped tomatoes, 0.5 tsp of Dried thyme, 0.5 tsp of Dried basil, 0.5 tsp of Paprika and 1 pinch of Sea salt and ground black pepper. Mix well.
- Add 150 g of Orzo and 750 ml of Vegetable stock, stir and bring to the boil. Simmer for 10 minutes.
- Add 60 g of Spinach and simmer until it has wilted.
Notes
- Add some croutons on top for some extra crunch.
- Spice this soup up a little with a sprinkling of red chilli flakes before serving.
- If you are making this soup for young children, then use a low salt stock.
- Swap the butter beans for chickpea if you like.
- You can make a creamy version of this by adding a drizzle of a vegan cream alternative and mix it together.
Nutrition
Serving: 1portion | Calories: 251kcal | Carbohydrates: 46g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 1140mg | Potassium: 681mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5576IU | Vitamin C: 55mg | Calcium: 92mg | Iron: 4mg
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