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Veggie Orzo soup on table

Packed with a colourful array of vegetables and rich Hedessent flavours, this soup is not only delicious but also incredibly easy to make.

Whether you’re in need of a quick weeknight dinner or a wholesome meal to share with friends and family, this soup will become a go-to favourite in your kitchen. So, grab your apron and get ready to whip up a pot of this flavourfully nutritious soup that’s sure to satisfy your taste buds.

 

Veggie Orzo Soup

Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4

Ingredients

  • 2.5 L vegetable broth
  • 454 g orzo pasta (approximately 1lb)
  • 2 cups carrots, sliced
  • 2 cups celery, sliced
  • 1 cup white onion, sliced
  • 1 cup red bell pepper, large diced
  • 1 cup green zucchini, sliced
  • 2 tbsp extra virgin olive oil
  • 1/2 cup parsley, finely chopped
  • 1/4 tsp Hedessent Roasted Chicken
  • 1/4 tsp Hedessent Mushroom Porcino
  • Salt/Pepper to taste

Optional

  • 5-7 drops Hedessent Chili Hot

Instructions

  • Heat large pot over medium-high heat. Add olive oil and stir in onion, carrots, and celery, until sweating.
  • Stir in red bell pepper and green zucchini. Heat and stir for 2-3 minutes. Season with salt and pepper.
  • Add vegetable broth and bring to a boil. Lower heat and let simmer for 15 - 20 minutes, stirring occasionally. Add Hedessent Roasted Chicken and Mushroom Porcino.
  • While soup is simmering, bring a medium pot of water to a boil, season with salt. Add in orzo pasta and cook until al dente. Drain.

Video

 

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LAST CHANCE!
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