It's that time of the year again. Seasons are changing, cooler weather is here, and everyone has a cold. What do vegans eat when they have a cold? This comforting soup is my go to "vegan penicillin". Everything you need from lemons, to garlic and turmeric make this soup not just healthy, but medicinal, & favorable.
Looking for more comforting vegan recipes? Award Winning Chili, Baked Butternut Squash Burritos, Harvest Veggie Soup & Grilled Cheeze, & Chipolte Mac-N-Cheeze with Smokey Lentils, and Vegan Chick'n & Gravy
Lemon Orzo Soup:
1 medium onion, chopped
1 1/2 cups chopped carrots
1 stalk chopped celery
1 bunch finely chopped kale
1 red pepper, diced
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp turmeric
2 (32 oz) veggie broth
1 cup orzo pasta
1 (15 oz.) can chic peas, drained and rinsed
4 cloves garlic, crushed
Juice from 1 large lemon
Salt & pepper to taste
fresh lemon wedges & crusty bread to serve (optional)
1 1/2 cups chopped carrots
1 stalk chopped celery
1 bunch finely chopped kale
1 red pepper, diced
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp turmeric
2 (32 oz) veggie broth
1 cup orzo pasta
1 (15 oz.) can chic peas, drained and rinsed
4 cloves garlic, crushed
Juice from 1 large lemon
Salt & pepper to taste
fresh lemon wedges & crusty bread to serve (optional)
Over medium heat, sauteé carrots, celery, onions, peppers, kale, thyme, paprika, & turmeric in oil until softened.
Add veggie broth, chic peas, garlic, lemon juice, salt & pepper. Bring to a boil.
Add orzo pasta.
Add orzo pasta.
Reduce heat and simmer 7 more minutes until pasta is done.
Serve with fresh lemons and crusty bread.
Makes about 8 servings.
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