A simple one pot vegetable orzo soup, bursting with fresh vegetables and herbs. Serve up with some bread and you have got yourself a brilliant meal.
The last few days here in the UK have been classic British weather. That is to say, it has been pouring down with rain. Yesterday I got to spend a full 60 minutes standing on the side of the soccer field with horizontal rain. Yes, nothing says you have reached parenthood by having to cheer and clap while wishing your travel mug was just a little bit bigger and had a coffee inside was made a little bit more Irish.
Granted after a while you just come to accept that both you and your child would possibly be dryer in the pool, but at least it is a great opportunity to chat with the other parents and see Thing 1 enjoy playing soccer. So after practice had finished we popped back into the car and b-lined it to the house to warm up and dry off. But also get ready for lunch.
Whenever the weather turns cold and rainy almost instinctively I think it’s time for soup. I love different soups and I’m constantly on the lookout for new and exciting recipes. Once I came home and dried off I started looking in my fridge and pantry what ingredients I had to make some soup for lunch. Keen to continue reducing our food waste (and preserve my new found dryness), I wanted more than anything not to have to go back out to the shop and make use of whatever food I had already at home.
Very quickly I realised I had all the ingredients for my tomato vegetable or soup, which if you follow my Instagram and see that I made a few months ago. What I love about this recipe is that it is unbelievably quick to make but at the same time is both robust and filling all of that you were eating a stew rather than a soup. Which is a good thing in my household as David doesn’t share my same enthusiasm for soup but stews he will put up with.
You have a classic base of onion, carrot and celery followed by some beautiful chopped tomatoes. After cooking for about 30min to soften everything up, you simply add the orzo pasta and wait until it is cooked. Serve up with some bread and you have got yourself a brilliant meal. When you’ve had a long cold morning, this is just what everyone needs to warm back up again!
Tips for making vegetable orzo soup
Is vegetable orzo soup vegan?
As it only uses vegetables and pasta, this is a vegan-friendly soup. Just be sure to use a good quality vegetable stock rather than chicken stock.
How long will the orzo in the soup last?
Like all wheat-based pasta, the orzo in this soup likely won’t hold up very well and is best when fresh.
What vegetables or beans work well in soup?
I’ve focused on putting in some chunky tomatoes, carrots, onions and celery as they taste good and work well. However, I’d suggest a couple of good vegetables or legumes add more veg to your soup:
- Courgette or zucchini
- White potato – in a small chunks
- Cannellini beans
- Borlotti beans
- Green beans
- Red lentils (a good substitute for the orzo if you are wheat intolerant)
- A good strong green, like kale
Check out these recipes
- Savoury cheese biscuits – great on the side of lots of good soups
- Cheeky country chicken pie – another great rainy day dinner!
- Welsh Rarebit – Ok, its cheese and beer on toast. You will want to eat it!
If you are having this on a rainy afternoon, go for some tea. If it is a nice lunch for a decent red wine and put a splash in the soup for good measure!
Check out the classical music playlist on the music page.
One-pot vegetable orzo soup
- 28 oz Chopped tomatoes
- 2 Garlic cloves finely chopped
- 2 Large carrots, peeled and coursely chopped
- 2 Yellow onions, chopped
- 1/2 cup Chopped celery
- 64 oz Stock – chicken or vegetable Use vegetable stock for vegan soup
- 1 cup Orzo pasta
- 3 tbsp olive oil
- 2 tbsp mixed fresh herbs (thyme and oregano are good choices)
- Salt and Pepper to taste
- Bread rolls or a loaf of bread for serving
- In a good pot, heat the oil over medium heat and then add the onion, carrot and celery. Let these sweat for 5 minutes. Then add the garlic and stir until fragranent, then add in the chopped fresh herbs for a minute more.
- Add the tomatos and stock, and bring this to a simmer. Bring to a boil and then let simmer for 20min. Season with salt and pepper to taste.
- Finally, add the orzo and cook for the final 10min or until orzo is cooked. Dish up and serve with a chunks of bread or rolls to help mop up the soup!