If you’re looking for a great comfort food swap, Mary’s Lemon Ginger Orzo Soup is the perfect recipe!
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 medium sweet potato
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 large or 1 small yellow onion, thinly sliced
- 2 celery stalks, thinly sliced
- 2 garlic cloves, minced
- 3 to 4 tablespoons grated fresh ginger
- 1 tablespoon ground turmeric
- 6 cups (1 1/2 liters) low-sodium chicken or vegetable broth
- 1 cup (250 milliliters) dry orzo
- 14 to 15.8 ounces (400 to 450 grams) medium-firm tofu, diced into 1-inch pieces
- 2 cups roughly chopped kale
- 3 tablespoons finely chopped parsley
- 1 lemon, juiced
- Thinly sliced red chile, for serving, optional
Instructions
- Heat your oven to 425 degrees F.
- Peel or scrub the sweet potato and dice into approximately 1-inch cubes. Transfer to a sheet pan, toss with 1 tablespoon of the olive oil and season with salt and pepper. Roast until tender and slightly golden, 20 to 25 minutes. Set aside.
- Heat the remaining tablespoon of oil in a large pot over medium heat. Add in the onions and celery, season with salt and pepper, and cook until slightly softened, 1 to 2 minutes. Add in the garlic, ginger and turmeric, and continue to cook for an additional minute.
- Add the broth to the pot, turn the heat up to high, and bring to a boil. Once boiling, stir in the orzo and cook until the orzo is about halfway cooked, 5 to 6 minutes.
- When the orzo has reached a toothy consistency, add in the sweet potatoes, tofu and kale and continue to boil until the orzo is fully cooked, the tofu and sweet potatoes are warmed through and the kale is wilted, 3 to 4 minutes.
- Just before serving, stir in the parsley and lemon juice and season with more salt and pepper, if needed. If desired, serve the soup topped with a scattering of sliced chiles.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 212 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 964 mg |
Reviews
My husband and I have been vegetarian for 3 months and it’s recipes like this that make it easy to stick with it. The soup was so flavorful and the recipe very easy to make. It’s a keeper recipe for sure.
This recipe REALLY surprised me. Flavorful. Filling. Healthy. VERY easy. I’d put in more stock and add more orzo.
Very tasty! I added some chickpeas, and they definitely complemented it!
Absolutely delicious! Easy and quick to make. Will be making it again and again.
This soup is so yummy. I like how thick it gets the next day. The pop of sweet potato is so good. I will definitely make it again.
Thanks Mary!!!
Thanks Mary!!!
So hearty and delicious! Love this soup!