Creamy Broccoli & Orzo Soup
This Creamy Broccoli & Orzo Soup is dairy-free, veggie-packed and super delicious. Topped with an herby olive oil - this is comfort in a bowl!
Equipment
Ingredients
- 2 tablespoons vegan butter or sub olive oil
- 1 small yellow onion roughly chopped
- 6 cloves garlic chopped
- 1 carrot cut in rounds
- 3 stalks celery roughly chopped
- 1 tablespoon fresh thyme
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 head broccoli approx. 4 cups
- 5 cups broth separated
- 1 cup non-dairy milk unsweetened
- 1 cup orzo dry
- naan optional, for serving
FOR THE HERB OIL
- 1/4 cup olive oil
- 2 tablespoons fresh herbs I used a mix of basil, thyme and parsley
- garlic salt to taste
Instructions
- Melt the vegan butter in a stock pot over medium heat. Add the onion, garlic, carrots, celery, thyme and dry seasonings. Cook down for 5 minutes, stirring frequently. Add the broccoli and pour in 4 cups of broth. Bring to a boil, partially cover, lower the heat and simmer for 30 minutes.
- Use an immersion blender (or transfer to a standing blender) to blend everything until smooth. Add in the remaining broth, milk and orzo. Bring to a boil, lower heat and simmer until the orzo is cooked through (approx. 10 minutes). Taste and add salt if needed.
- Meanwhile, combine the oil, herbs and a pinch of garlic salt in a bowl. Set aside.
- To serve, ladle the soup into bowls, drizzle with the herb oil and serve with naan on the side.
Video
Nutrition
Calories: 303kcal | Carbohydrates: 34g | Protein: 12g | Fat: 15g