Winter calls for a hearty, healthy soup and our vegetable orzo soup, a Greek vegetarian recipe, is just what you need! Packed with fresh veggies and Agrozimi's rich egg & milk orzo kritharaki, this Greek version of minestrone soup makes for an easy dinner or weekend lunch. You can also make a vegan soup with Agrozimi's low-gluten spelt orzo kritharaki, and if you want a Latin twist, try our friend Juan's Colombian-inspired recipe that we shared a couple of years ago!
INGREDIENTS FOR A VEGETABLE ORZO SOUP
2/3 cup Agrozimi Egg & Milk Orzo - Kritharáki
6 tbsp Tragano Greek Organics EVOO or Philippos Hellenic Goods EVOO
2 carrots
2 peppers
2 stalks of celery
1 onion
2 small zucchini
2 potatoes
½ leek
1 tsp Sparoza Handcrafted Cooking Blend with Herbs & Lemon Zest or Mom's Hearty Mix
4 cups vegetable broth
4 cups water
the juice of half a lemon
Salt & Pepper
HOW TO MAKE THE VEGETABLE ORZO SOUP
Dice the vegetables into small cubes.
Heat the olive oil in a large pot and sauté the vegetables for 2-3 minutes. Add the orzo, herbs & spices, and sauté for another 2 minutes.
Add the water, and the vegetable broth, adjust the salt if needed, and cook on low heat for 20 minutes.
Take the soup off the heat, add the lemon juice and drizzle with extra virgin olive oil.
Enjoy!
