Orzo Veg Soup

The Soup

Serves 4–5

Ingredients

• 2 tbsp olive oil, plus extra to finish
• 2 red onions, finely chopped
• 2–3 carrots, finely chopped
• 2–3 celery stalks, finely chopped
• 8–10 garlic cloves, finely chopped
• 1 tsp dried rosemary
• 1 tsp dried basil
• 2 × 400g (14.5 oz) tins diced tomatoes
• 5 cups water
• 300g (10.5 oz) orzo pasta (risoni works too)
• 1 cup TVP (textured vegetable protein) — optional, for added protein
• Pinch of chilli flakes
• 2.5 tsp vegetable stock paste (or 4 stock cubes)
• 1 bag (450g / 16 oz) kale, sliced, thick stalks discarded
• 1 tsp sugar
• Salt and pepper to taste
• Grated parmesan to serve

Method

1. Sauté the base (5–6 min): Heat olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, and a pinch of salt. Cook, stirring, until softened.
2. Add aromatics (1 min): Add the rosemary, basil, and garlic. Stir until fragrant.
3. Simmer (10 min): Add the diced tomatoes, water, orzo, TVP (if using), chilli flakes, and vegetable stock. Stir to combine and bring to a boil. Reduce to medium heat and simmer until the orzo is tender and the soup has thickened.
4. Finish (2 min): Stir the kale through until wilted. Add the sugar and a generous drizzle of olive oil. Season with salt and pepper to taste.
5. Serve: Ladle into bowls, top with grated parmesan, and serve with garlic bread on the side.