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.
Ingredients
Scale
- 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
Instructions
- 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.
- Add vegetable broth and orzo and stir to combine.
- Bring to a light boil and allow to cook for 8-10 minutes until orzo is al dente.
- Add frozen peas and allow to simmer for 2 more minutes.
- Finish by stirring in pesto and lemon juice. Taste and adjust seasonings to taste.
- 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