Lemon Orzo Soup
This Lemon Orzo Soup is cozy yet light, with a vibrant lemony flavor and plant-based protein for a satisfying meal.
Ingredients
- 1 tbsp Avocado Oil
- 3 ribs Celery, diced
- 2 Medium Carrots, diced
- 2 Shallots, diced
- ½ tsp Paprika
- ½ tsp Sea Salt
- 1 tsp Italian Seasoning
- 4 cloves Garlic
- 1 cube Vegan Chick'n Bouillon
- 1-2 tbsp Lemon Juice
- 4 cups Vegetable Broth
- 1 cup Full Fat Coconut Milk
- 2 cups Filtered Water
- 1 cup Uncooked Orzo
- 1 bag Daring Chick'n, defrosted and diced, optional
Instructions
- If you’re using the Daring vegan chick’n, start by adding the frozen pieces to a microwave safe bowl. Place in the microwave and select “defrost” the process should take about 5 minutes. When done, dice into small pieces then set aside.
- Heat oil on your pan then add in the sliced garlic and shallots. Once aromatic, about 5-8 minutes, add in the celery and carrots. Cook for a few minutes stirring occasionally.
- Next, add in the italian seasoning, paprika, bouillon, salt, pepper, water, and veggie broth. Stir well before bringing up the heat to medium and adding in the orzo. Stir every couple of minutes so that the orzo doesn’t stick, it should cook in about 15 minutes.
- Once the orzo is softened, add in the coconut milk, fresh lemon juice, and the optional vegan chick’n. Stir for another 5 minutes or so then serve!
- When you reheat leftovers, the soup may be thick as the orzo continues to expand. You can enjoy it as is, or add a splash of hot water to loosen it up.