Vegan Lemon Orzo Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 small or 70g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Carrots

  Raw

  2 small or 100g

• Garlic

  Raw

  6 cloves, minced or 18g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 tbsp or 30g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Italian Seasoning

  Shoppers Value

  ½ tsp or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Rosemary

  Spices, dried

  ¼ tsp or 0.3g

• Bay leaf

  Spices

  ¼ tsp, crumbled or 0.1g

• Vegetable Broth

  From bouillons. Low sodium

  5 cup or 1.2kg

• Orzo

  Meijer

  ¾ cup dry or 130g

• Lemon zest

  1 lemon or 4g

• Parsley

  Raw

  ¼ cup or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  3 tbsp or 45g

Directions

1. Chop all veggies, zest and juice lemon, and set aside.
2. In a large pot over medium heat, add olive oil, carrot, onion, celery and a pinch of salt. Stir and allow to cook until softened.
3. Add in garlic and sauté until fragrant then stir in white beans, coconut milk, thyme, pepper flakes, and Italian seasoning. Stir to combine.
4. Add in vegetable broth and a pinch of salt, bay leaves, and dash of rosemary. Bring pot to a low boil, then add orzo.
5. Stir well and allow to cook for 10-12 minutes to cook orzo.
6. Remove from heat and squeeze in lemon juice and add lemon zest. Remove bay leaves.
7. Stir in parsley. Adjust salt and pepper to taste and enjoy!