Vegetable Orzo Soup
A comforting vegetable orzo soup featuring roasted butternut squash, mushrooms, and white beans. Hearty, flavorful, and wonderfully simple.
Equipment
- 1 Immersion blender (affiliate link)
Ingredients
- 4 tbsp olive oil
- 1 bay leaf
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 250 g cremini mushrooms sliced
- 1 tbsp soy sauce
- 300 g butternut squash peeled and chopped
- ½ tsp thyme
- ¼ tsp rosemary
- ¼ tsp paprika
- ¼ tsp cumin
- ½ + 1 tsp salt
- 120 g white beans cooked
- 5 cups water
- 100 g orzo
- 5 g fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Preheat the oven to 200ºC (400ºF).
- Toss squash with 2 tbsp of olive oil, thyme, rosemary, paprika, cumin, and ½ teaspoon of salt. Spread on a baking tray and roast for 25 minutes.
- While the squash roasts, heat 2 tbsp of olive oil in a pot over medium heat. Add a bay leaf, followed by the onion. Sauté for 5 minutes until softened. Add the garlic, then sauté for 45 seconds.
- Add the mushrooms and cook for 7-8 minutes until they release their juices. Stir in soy sauce and cook until liquid is absorbed.
- Blend the roasted squash. Add to the pot with the mushrooms.
- Stir in cooked white beans, the water, and 1 teaspoon of salt. Bring to a simmer and cook for 30 minutes.
- Add the orzo and cook for 5 minutes. Adjust the salt and season with black pepper.
- Turn off the heat, stir in the parsley, and let rest for 5 minutes before serving.
Video
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