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

  4g or 4g

• Vegetable Broth

  From bouillons. Low sodium

  5 cup or 1.2kg

• Orzo

  Safeway

  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. Prep the vegetables: dice the onion, celery, and carrots; mince the garlic; chop the parsley; zest and juice the lemon. Set aside.
2. Warm the olive oil in a large pot over medium heat. Add the carrots, onion, and celery with a pinch of salt and cook, stirring, until softened.
3. Stir in the garlic and cook until fragrant. Add the white beans, coconut milk, thyme, crushed red pepper, and Italian seasoning; stir to combine.
4. Pour in the vegetable broth, then add a pinch of salt, the bay leaves, and rosemary. Bring to a gentle boil, then add the orzo.
5. Simmer, stirring occasionally, until the orzo is tender, 10 to 12 minutes.
6. Remove from heat. Stir in the lemon juice and zest, and fish out and discard the bay leaves.
7. Fold in the parsley. Taste and season with additional salt and black pepper to your liking, then serve.