Soup season is upon us! Which is why you need to try this easy vegetable soup recipe. This soup recipe is easy to make and packed with tons of immune-boosting vitamins our bodies crave.
2medium carrots, sliced to 1/4-inch thick, use mandoline
1teaspoon garlic , minced, about 1 clove
½teaspoon salt
¼teaspoonblack pepper
1cupyellow squash, diced medium, core out the center using a spoon to prevent the squash from getting soggy.
1cup zucchini, diced medium, core out the center using a spoon to prevent the squash from getting soggy.
1cancrushed tomatoes, with juice, 15 ounce can
1cupchickpeas, rinse, drain and remove the skin
1-2cupswater
32 ounces vegetable broth , or chicken broth
2tablespoons lemon juice, fresh squeezed
Optional Garnishes
grilled tortilla or naan bread
lemon wedges
fresh chopped Italian parsley
red pepper flakes
Equipment
1 soup pot
1 pasta pot
1 colander
Instructions
Cook the Pasta
Boil pot of water and cook the orzo pasta according to the package. Al dente is best as the pasta will continue cooking in the soup. Once cooked, drain off the pasta water using a colander. Drizzle the cooked orzo pasta with olive oil and set it aside.
Prepare the Soup
Add olive oil to a large soup pot over medium/low heat. Add the carrots, diced red bell pepper, diced onion and minced garlic. Saute until they begin to soften. Next, add the cored and diced zucchini and squash. Sweat the vegetables in a pan until they begin to soften but are not brown. Season with salt and black pepper.
Then, add a 32oz of organic chicken or vegetable stock. Option to add a chicken bouillon cube for more flavor. Next, add in 1 can of crushed tomatoes, with juice. Then, add the prepared chickpeas. Taste and season accordingly.
Simmer for 30ish minutes over low to medium heat. You may need to add 1 to 2 cups of water as the soup reduces. Squeeze in 2 tablespoons of fresh squeezed lemon juice. Stir well.
Assemble the Dish
Grab a small bowl and add a few spoonfuls of orzo pasta. Ladle some of the vegetable soup on top of the pasta. Garnish the soup with a slice of fresh lemon, chopped parsley and naan bread.