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creamy orzo soup

Broccoli Orzo Soup

Diana Kostrov
Creamy, comforting, and nourishing, this orzo and broccoli soup is simple to make yet rich in flavor. Each spoonful feels like a warm, velvety hug.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine comfort food
Servings 6 servings

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
Spices:
  • 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

  1. Adjust the water for desired consistency—use less for a thicker soup or more for a lighter broth.
  2. White wine adds depth but can be replaced with extra lemon juice for a non-alcoholic version.
  3. For extra protein, add chickpeas or white beans, in that case - add more water.
  4. Store leftovers in the fridge for up to 3 days; reheat with a splash of water or broth to maintain consistency.
  5. Orzo absorbs liquid over time, so if reheating, you may need to add more water or broth.