Toasted Orzo Soup

By GuidingVegan

Ingredients

• One 32-ounce container veggie stock
• 2 tablespoons vegan butter
• 3/4 cup orzo pasta
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 small zucchini, finely chopped
• 1 carrot, finely chopped
• 1/2 small red bell pepper, finely chopped
• 2 shallots or 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• Salt and pepper
• 1 cup frozen peas
• 1/4 cup finely chopped flat-leaf parsley
• 2 teaspoons grated lemon peel

Details

Servings 4

Preparation

Step 1

2.Heat a dutch oven or soup pot over medium heat. Add the butter to melt. Add the orzo and cook, stirring, until deeply toasted, 3 to 5 minutes. Transfer to a plate.

3.Add the EVOO, 2 turns of the pan, to the dutch oven. Add the zucchini, carrot, bell pepper, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 7 to 8 minutes. Return the orzo to the pot.

Bring the soup to a boil and cook until the orzo is just tender, 5 minutes. Add the peas during the last minute of cooking. Turn off the heat; stir in the parsley and lemon peel. Serve immediately.