Cauliflower, Kale and Orzo Soup

By á-29897

Serving size: 1⅔ cups | Calories: 204.8 cal | Fat: 2.3g | Saturated fat: 0.2g | Carbohydrates: 40.2g | Sugar: 8.5g | Sodium: 1054.2mg | Fiber: 9.1g | Protein: 6.9g | Cholesterol: 0mg

Ingredients

• 2 tsp olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1/2 tsp dried thyme
• 1/2 tsp crushed dried rosemary
• 1/2 tsp red pepper flakes
• 1/4 tsp ground pepper
• 2 tbsp tomato paste
• 2 cups small cauliflower florets (about 1/2 lb.)
• 7 cups vegetable broth
• 2/3 cup whole wheat orzo pasta
• 4 cups chopped kale leaves

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from cookincanuck.com

Preparation

Step 1

1.Heat the olive oil in a large saucepan set over medium heat. Add the onion, carrot and celery, and cook until the vegetables are beginning to soften, about 5 minutes.
2.Stir in the garlic, thyme, rosemary, red pepper flakes, salt and pepper, and cook for 1 minute.
3.Stir in the tomato paste and cook for 1 minute.
4.Add the cauliflower florets and vegetable broth, and bring to a boil over medium-high heat. Reduce to a simmer and cook for 5 minutes.
5.Increase the heat to medium-high and stir in the orzo. Cook until the pasta is almost al dente.
6.Stir in the kale and cook until just wilted, about 1 minute. Serve.