Roasted Vegetable & Toasted Orzo Soup
Orzo pasta is actually a type of pasta, not rice, despite its rice-like appearance.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Roasted Vegetable & Toasted Orzo Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash, red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic cloves.
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In a large bowl, toss the vegetables with 1 tablespoon of olive oil, dried thyme, dried oregano, salt, and black pepper. Spread them out on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
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In a separate pot, cook the orzo pasta according to package instructions. Drain and set aside.
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In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute.
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Add the roasted vegetables, cooked orzo pasta, vegetable broth, tomato paste, and lemon juice to the pot. Stir well to combine.
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Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
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Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 45g15%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
