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
- 4
- 10 mins
- 35 mins
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
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.
You'll also love
-
Cranberry-Sage Champagne Cocktails 4.5/5 (10 Votes) -
Sweet Potato Biscuits 4.4/5 (12 Votes)
You'll also love
-
Green Bean Casserole Recipe 4.5/5 (10 Votes) -
Four Pasta Beef Bake 4.4/5 (11 Votes)