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Close up shot of vegetable orzo soup.
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Vegetable orzo soup

Vegetable orzo soup- a delicious, comforting Mediterranean-style soup loaded with a lot of tasty ingredients. It's very easy to make and you can have it on the table in just 30 minutes. It's a vegan-friendly soup.
Course Soup
Cuisine Mediterranean
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 199kcal
Author Vandana Chauhan

Equipment

  • 1 Large cooking pot
  • Knife
  • Chopping board

Ingredients

  • ¾ cup orzo
  • 1 medium red onion finely chopped
  • 1 stalk celery finely chopped
  • 3-4 cloves garlic minced
  • ½ inch ginger piece grated
  • 2 cups frozen mixed vegetables
  • 2 cups baby spinach
  • 1 can chopped tomatoes around 400 grams
  • 5 cups vegetable stock or as required to get the desired consistency of the soup.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon red chili flakes
  • ¼ teaspoon ground black pepper
  • Salt to taste
  • 1 tablespoon olive oil

Instructions

  • Heat oil in a cooking pot.
  • Add chopped onion and celery. Cook until the onion turns translucent.
  • Add minced garlic and saute for a few seconds or until the raw smell of garlic goes away.
  • Add red chili flakes, thyme, oregano, and ground black pepper. Saute for a few seconds.
  • Wash frozen vegetables and add them along with grated ginger to the cooking pot. Saute for 3-4 minutes.
  • Add canned tomatoes and salt. Saute for a minute.
  • Add vegetable stock and let it simmer.
  • Add orzo to the simmering soup and cook for around 15 minutes or until the orzo is cooked.
  • Finally, add baby spinach and cook for about a minute or until the leaves get wilted.

Video

Notes

  1. Instead of using frozen vegetables, you can also use fresh vegetables of your choice to make this soup. Some other vegetables that go well in this orzo soup are broccoli, cauliflower, zucchini, bell peppers, cabbage, and mushrooms.
  2. Feel free to use seasonings of your choice to flavor the soup. 
  3. You can use any pasta of your choice instead of orzo in this recipe.
  4. For a gluten free version, you can use gluten free pasta or rice to make this soup.
  5. If you make this soup in advance, orzo will absorb a lot of liquid. So, before serving, add some more hot stock or water to adjust the consistency and cook for a few more minutes. Also, always check and reseason the soup, if required, whenever adding more liquid to the soup.
  6. More recipe-related tips and tricks are shared in the post above. Please follow them to make this recipe.

Nutrition

Calories: 199kcal | Carbohydrates: 37g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1117mg | Potassium: 505mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5589IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 3mg