a souper match made in heaven.
Table of contents
About this Recipe
As the weather turned colder, I found myself craving a wholesome bowl of soup that would be both vibrant and nutritious.
The combination of orzo, broccoli, and fresh vegetables felt like the perfect foundation.
I started with orzo, a pasta that’s light yet satisfying, and added broccoli for its earthy taste and health benefits. I wanted to keep the soup vibrant and full of color, so I incorporated carrots, spinach, and peas. The vegetables were cooked gently to preserve their freshness while adding depth of flavor.
To make the dish creamy without using dairy, I turned to vegan cooking cream or coconut milk, which brought a smooth richness to the broth.
For the seasoning, I chose a blend of dried herbs, nutritional yeast, and spices like paprika and mushroom powder to infuse the soup with complexity and a touch of warmth.
A splash of white wine and a squeeze of lemon juice brought balance and brightness to the dish, making it both comforting and refreshing.
The soup is also great after a few days. If you feel it has thickened too much after cooling, simply add a little water when reheating.
Step-by-step short instructions
Recipe card with notes
Broccoli Orzo Soup
Equipment
- large pot
Ingredients
- 1/2 head of broccoli (florets, medium-sized)
- 1-2 carrots
- 1 white onion
- 2 handfuls of spinach
- 1/4 cup lemon juice
- 3/4-1 cup cup orzo
- 1.5-2 litters boiling water (adjust for desired consistency)
- 1/2 cup vegan cooking cream (or coconut milk)
- ~2 tbsp vegan butter (for frying)
- 1/2 cup frozen peas
- 1/4 cup white wine
- 2 bay leaves
- 2.5 tsp salt
- 2 tbsp organic soup blend (dried herbs/spice mix)
- 2 tbsp nutritional yeast
- 1 tsp each: paprika, mushroom powder, dried dill
Video
Notes
- Adjust the water for desired consistency—use less for a thicker soup or more for a lighter broth.
- White wine adds depth but can be replaced with extra lemon juice for a non-alcoholic version.
- For extra protein, add chickpeas or white beans, in that case – add more water.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of water or broth to maintain consistency.
- Orzo absorbs liquid over time, so if reheating, you may need to add more water or broth.
