Buffalo Sweet Potato Orzo Soup
This Buffalo Sweet Potato Orzo Soup is comfort in a bowl. Made with vegan sausage, tender sweet potatoes and the perfect amount of spice!
Equipment
- stock pot or dutch oven
Ingredients
- 2 tablespoons vegan butter or sub avocado oil
- 8 ounces vegan sausage I used Beyond Meat
- 1 yellow onion diced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 4 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1 medium sweet potato peeled & cubed
- 6 cups broth I used vegan chicken broth
- 1 cup orzo dry
- 1/2 cup buffalo sauce I used Trader Joe's
- 4 ounces vegan cream cheese I used Kite Hill
- 2 handfuls spinach
- cilantro optional, for serving
Instructions
- Melt the vegan butter in a large stock pot over medium heat. Add the vegan sausage and crumble with a wooden spoon. Cook down for 3-5 minutes, or until it starts to brown.
- Add the onion, carrots, celery, garlic & dry seasonings. Cook down for 5 minutes, stirring every minute or so. Add the sweet potato & broth and bring to a boil. Cover, lower the heat and simmer for 10 minutes.
- Add the orzo, buffalo sauce & cream cheese and stir to combine. Cook, uncovered, for 10-15 minutes, or until the orzo is cooked through. Be sure to stir often so the orzo doesn't stick to the pot.
- Add the spinach and stir until wilted. Taste and adjust the seasonings as needed.
- Ladle into bowls, top with cilantro and enjoy!
Video
Notes
- I think this soup has the perfect amount of heat, but if you are sensitive to heat, you can always start with less buffalo sauce and add more to taste.
- To freeze: allow the soup to cool completely before transferring to a freezer-safe container. To reheat, add the frozen soup to a stock pot and heat on low until warmed through.
Nutrition
Calories: 346kcal | Carbohydrates: 39g | Protein: 12g | Fat: 16g