Description
A hearty and healthy orzo vegetable soup packed with flavor and nutrients.
Ingredients
Scale
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced (any color)
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5-7 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the orzo pasta. Cook according to package instructions, usually about 8-10 minutes.
- Stir in the zucchini, bell pepper, and cherry tomatoes. Let everything simmer for an additional 5-7 minutes until the vegetables are tender.
- Stir in the oregano, season with salt and pepper to taste, and add the lemon juice for a kick. Serve hot, garnished with fresh parsley.
Notes
- This soup is versatile; you can add other vegetables as desired.
- Great for meal prep and can be stored in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg