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Perfect Potato Orzo Soup in 30 minutes

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-5
  • Category: Soup
  • Cuisine: Plantbased

Ingredients

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


Instructions

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!


Notes

If you like your soup thick add a bit less water if you like brothy soup add more.