4 tbsp olive oil
1 white onion, cubed
3 cloves garlic, crushed
1 tbsp dry dill
1 tsp pink sea salt
1/2 tsp black pepper
1 1/2 tbsp. vegetable stock paste
10 mini potatoes, halved
1 large zucchini, cubed
1 1/2 cups of crushed tomatoes
2 tsp tomato paste
8 cups of hot water
3/4 cup of fresh dill
1/2 cup of durum wheat orzo
garnish with some lemon, fresh dill and oregano
Into a large pot, on medium-low heat, add your olive oil and let it heat up for around 30 seconds. Add your onions, and let them sweat out for around 5 minutes on low heat. Stir often to avoid burning. You can then add your garlic, dill, and salt and pepper. Give it a good stir, and let it sweat for another 2 minutes.
Now add your vegetable stock paste, potatoes and zucchini. Stir till everything is well combined. Cook for 5 minutes on medium-high. You want to let them get a nice little golden colour.
Once golden add your crushed tomatoes, tomato paste, and water to a pot and stir well. Bring soup to a boil and simmer on low for 10-12 minutes or until your potatoes are soft-ish.
To the pot, add the dill and orzo and cook for 7 minutes or as instructed on the package.
Before serving, check for seasoning and consistency. Enjoy with fresh herbs, a dash of lemon and vegan sour cream!
If you like your soup thick add a bit less water if you like brothy soup add more.