A soup declared a 10 out of 10 by both of us. It turned chilly last week and I suggested a soup. It was delicious and I am glad we made it. We usually only use soups in cold weather, but this will be made all-year round, I'm thinking.
I found it at a food blog called The Clever Meal hosted by Katia. The original recipe can be found here.
Katia's biography reads in part:
"I'm the founder, recipe developer and photographer behind The Clever Meal. My goal is to create and share easy and inexpensive recipes with people all over the world.
The Clever Meal stemmed from my love for simple meatless meals made with everyday ingredients. Not only are beans, pasta and veggies delicious, but cutting out the meat is also great for your health, wallet and the planet. I truly believe that delicious family meals are possible even if you're short on time and have a tight budget."
I highly recommend taking a look at Katia's recipes. We knew we were going to love this one, but didn't realize how much. There are other great recipes we are going to try here.
Orzo Soup
Serves 4 and approximately 203 calories per serving.
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium-sized onion, diced
1 large carrot, diced
1 large celery rib, diced
1 garlic clove, minced
1/2 teaspoon dried basil or dried thyme
2 teaspoons flour
4 cups (960 ml) low sodium vegetable broth, add a bit more for a thinner consistency if desired
1-1/4 teaspoons salt, or to taste (if your broth is salty)
1 cup (165 grams) orzo pasta
2 tablespoons fresh parsley, chopped
Add the olive oil, onion, carrot and celery to a large soup pot or Dutch Oven, and sauté over medium-high heat for about 5 minutes, or until softened.
Stir in the minced garlic, dried herb (basil or thyme), and the flour. Stir for about 1 minute until the garlic smells fragrant and the flour is combined with the veggies.
Pour in the broth, add the salt (if the broth is not salty), stir well, bring to a boil and reduce the heat to a simmer. Cover with a lid and cook for 5 minutes.
Stir in the orzo pasta and cook for 10 minutes or following the directions on the package. Keep the lid off and stir frequently (10 minutes was enough for us).
Turn the heat off, stir in the parsley, taste and adjust the seasoning if needed. You might want to add a bit more broth or water if you prefer a thinner consistency.
Divide into bowls and top with a drizzle of extra virgin olive oil, a few cracks of black pepper and grated Parmesan cheese if you like.
Serve with a favorite crusty bread or roll.
I didn't have any vegetable broth in the pantry and used chicken broth instead.
We used thyme as our herb.
We didn't drizzle any olive oil over the top but did add lots of cracked black pepper and sprinkled grated Parmesan at the table.
I always try to remember to share the full address of the recipe website, in case you prefer to copy and paste rather than use the link at the beginning.
https://theclevermeal.com/orzo-soup
If you try it I sincerely hope you enjoy it as much as we did.
