Vegetable Orzo Soup

This easy, one-pot Vegetable Orzo Soup is packed with carrots, celery, and peas with a flavorful broth that gets a boost of flavor from pesto and lemon juice. This soup is the perfect bridge between winter and spring. Nice and warm on a cool day but packed with spring vegetables and a bright broth packed with herbs and lemon.

Heat olive oil in a Dutch oven or large soup pot over medium heat. When the oil starts to shimmer, add carrots, celery, onion, and garlic and cook for 5 minutes until vegetables are starting to soften. Don’t worry about them cooking all the way through because they will continue to cook in the broth later on. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper.

Add in all of the vegetable broth and the orzo and stir together. Turn heat up to high until the soup starts to boil. Turn down to medium-high and cook for about eight minutes until the orzo is al dente.

Add the frozen peas and cook for two more minutes. Finish with pesto and lemon juice. Taste and adjust seasonings as desired. Serve topped with vegan parmesan cheese, fresh cracked black pepper, and fresh basil. 

Serving Vegetable Orzo Soup:

I love serving this with a generous portion of parmesan cheese and lots of fresh cracked pepper. I add some chopped fresh basil too when I have it on hand. A nice hunk of toasted sourdough is perfect for soaking up the delicious broth. 

Storing Vegetable Orzo Soup: 

This soup can be stored in the refrigerator for 5-7 days. The orzo will soak up more broth so adding a splash of water or additional broth can help loosen it up later in the week. It makes a great meal prep for lunches!

Adaptations:

This recipe is extremely adaptable to the produce that you have on hand. I’ve made it multiple times and have substituted the peas for chickpeas, added spinach or kale, omitted the celery, added small florets of broccoli or cauliflower. This soup can take on whatever produce you have on hand and will taste delicious. A great option for a refrigerator clean out!

Vegetable Orzo Soup

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• Author: kindrootsfood
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This easy, one-pot Vegetable Orzo Soup is packed with carrots, celery, and peas with a flavorful broth that gets a boost of flavor from pesto and lemon juice.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 2 medium-large carrots, diced
• 2 stalks of celery, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 cup of orzo
• 6 cups of vegetable broth
• 1 cup of frozen peas
• 1 lemon, juiced
• 1/2 cup of pesto (homemade or store bought)
• Salt
• Pepper
• Vegan parmesan cheese for serving

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Instructions

1. Add 2 tablespoons of vegan butter or olive oil into a Dutch oven over medium heat. Once melted and shimmering, add carrots, celery, and onion. Saute for 4-5 minutes until soft. Add garlic and saute for 1 more minute until fragrant.
2. Add vegetable broth and orzo and stir to combine.
3. Bring to a light boil and allow to cook for 8-10 minutes until orzo is al dente.
4. Add frozen peas and allow to simmer for 2 more minutes.
5. Finish by stirring in pesto and lemon juice. Taste and adjust seasonings to taste. 
6. Serve topped with parmesan cheese and fresh cracked black pepper.

Notes

Use whatever produce you have in the fridge (greens, cauliflower, broccoli all work well here!)

Store for 5-7 days in the fridge.

Add a splash of water or broth to loosen up broth if the orzo has soaked up too much.

• Prep Time: 10
• Cook Time: 20
• Category: Soup

Keywords: Vegetable Orzo Soup, Vegan Soup, Vegetable Soup