30 Minute Meals
One-Pot Vegetable Orzo Soup Recipe
Prep
10 minutes
Cook
35 minutes
Yield
4 -5
Have I mentioned lately how much I like soup? Because all I want to do is make this incredibly flavorful one-pot Vegetable Orzo Soup recipe. This healthy and easy to make recipe is perfect for warming up, all while helping you get the nutrients you need – all in one bowl. Perfect for these chilly days.
❤️ Why You’ll Love Vegetable Orzo Soup
- Healthy: This Vegetable Orzo Soup is filled with healthy, wholesome ingredients that are full of vitamins and minerals
- Hearty: There is nothing like a big hearty bowl of soup to get you through a chilly or rainy day
- Plant-Based: This soup is plant-based so it’s perfect for vegetarians and vegans
🍲 Ingredients
Durum Wheat Orzo – Orzo means “barley” in Italian because of it’s shape. It looks like rice or barley, but really it is a tiny pasta noodle. The shape of it holds well when making soups and stews which really makes this Vegetable Orzo Soup to make it more hearty.
Vegetable Stock Paste – This paste is used as a flavoring for soups, stews, curries, stir fry, and other recipes. It is a staple to have in your pantry during soup season!
👩🍳 How to Make Vegetable Orzo Soup
- Into a large pot, on medium-low heat, add your olive oil and let it heat up for around 30 seconds. Add your onions, and let them sweat out for around 5 minutes on low heat. Stir often to avoid burning. You can then add your garlic, dill, and salt and pepper. Give it a good stir, and let it sweat for another 2 minutes.
- Now add your vegetable stock paste, potatoes and zucchini. Stir till everything is well combined. Cook for 5 minutes on medium-high. You want to let them get a nice little golden colour.
- Once golden add your crushed tomatoes, tomato paste, and water to a pot and stir well. Bring soup to a boil and simmer on low for 10-12 minutes or until your potatoes are soft-ish.
- To the pot, add the dill and orzo and cook for 7 minutes or as instructed on the package.
- Before serving, check for seasoning and consistency. Enjoy with fresh herbs, a dash of lemon and vegan sour cream!
🗒 Substitutions
- Vegetable Stock Paste: You can use a stock cube instead. 1 tablespoon of stock paste = 1 stock pot or cube
- Veggies: You can swap the veggies in this soup for whatever you wish. Things like carrots, and celery keep their form and work really well in soups
🗒 Best served with
- Homemade Greek Salad
- Greek Cabbage Salad
- Easy Foccacia Bread
👝 How to Store Leftovers
Store leftovers in a container in the fridge for up to 5 days or freeze, once cooled, for up to 4 months.
🤔 Common Questions
Orzo is a little pasta noodle. Despite it’s shape looking a lot like a grain, it is in fact, pasta!
Absolutely! It’s a great meal to make up a big batch and freeze for easy, healthy meals. Let the pot of soup cool, add to airtight containers, then freeze for up to 4-5 months. Reheat in a pot when you’re ready-to-eat.
Vegetable Orzo Soup
Ingredients1x2x3x
- 4 tbsp olive oil
- 1 white onion cubed
- 3 cloves garlic crushed
- 1 tbsp dry dill
- 1 tsp pink sea salt
- ½ tsp black pepper
- 1 ½ tbsp. vegetable stock paste
- 10 mini potatoes halved
- 1 large zucchini cubed
- 1 ½ cups of crushed tomatoes
- 2 tsp tomato paste
- 8 cups of hot water
- ¾ cup of fresh dill
- ½ cup of durum wheat orzo
- garnish with some lemon fresh dill and oregano
Instructions
- Into a large pot, on medium-low heat, add your olive oil and let it heat up for around 30 seconds. Add your onions, and let them sweat out for around 5 minutes on low heat. Stir often to avoid burning. You can then add your garlic, dill, and salt and pepper. Give it a good stir, and let it sweat for another 2 minutes.
- Now add your vegetable stock paste, potatoes and zucchini. Stir till everything is well combined. Cook for 5 minutes on medium-high. You want to let them get a nice little golden colour.
- Once golden add your crushed tomatoes, tomato paste, and water to a pot and stir well. Bring soup to a boil and simmer on low for 10-12 minutes or until your potatoes are soft-ish.
- To the pot, add the dill and orzo and cook for 7 minutes or as instructed on the package.
- Before serving, check for seasoning and consistency. Enjoy with fresh herbs, a dash of lemon and vegan sour cream!
Notes
Nutrition
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Vegetable Orzo Soup
Ingredients
- 4 tbsp olive oil
- 1 white onion cubed
- 3 cloves garlic crushed
- 1 tbsp dry dill
- 1 tsp pink sea salt
- ½ tsp black pepper
- 1 ½ tbsp. vegetable stock paste
- 10 mini potatoes halved
- 1 large zucchini cubed
- 1 ½ cups of crushed tomatoes
- 2 tsp tomato paste
- 8 cups of hot water
- ¾ cup of fresh dill
- ½ cup of durum wheat orzo
- garnish with some lemon fresh dill and oregano
Instructions
- Into a large pot, on medium-low heat, add your olive oil and let it heat up for around 30 seconds. Add your onions, and let them sweat out for around 5 minutes on low heat. Stir often to avoid burning. You can then add your garlic, dill, and salt and pepper. Give it a good stir, and let it sweat for another 2 minutes.
- Now add your vegetable stock paste, potatoes and zucchini. Stir till everything is well combined. Cook for 5 minutes on medium-high. You want to let them get a nice little golden colour.
- Once golden add your crushed tomatoes, tomato paste, and water to a pot and stir well. Bring soup to a boil and simmer on low for 10-12 minutes or until your potatoes are soft-ish.
- To the pot, add the dill and orzo and cook for 7 minutes or as instructed on the package.
- Before serving, check for seasoning and consistency. Enjoy with fresh herbs, a dash of lemon and vegan sour cream!
Notes
Nutrition
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