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Lemon Ginger Orzo Soup
This soup is bright, filling and *so* quick, and easy to throw together! Also, magic happens to the leftovers as they sit in the fridge - it goes from a delish soup to almost risotto-y in texture the next day, making for a perfect lunch!
YIELDS
6
Ingredients
- 1 medium sweet potato, peeled and 1-inch dice
- 2 tablespoons olive oil, divided
- Kosher salt and black pepper
- 1/2 large or 1 small yellow onion, thinly sliced
- 2 celery stalks, thinly sliced
- 2 garlic cloves, minced
- 3–4 tablespoons grated fresh ginger
- 1 tablespoon ground turmeric
- 6 cups (1 1/2 L) low-sodium chicken or vegetable broth
- 1 cup (250 ml) dry orzo
- 400–450 g medium-firm tofu, diced into 1-inch pieces
- 2 cups roughly chopped kale
- 3 tablespoons finely chopped parsley
- 1 lemon, juiced
- Thinly sliced red chili, optional
Directions
- Heat your oven to 425°F.
- Peel or scrub the sweet potato and dice into approximately one-inch cubes. Transfer to a sheet pan, toss with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20 to 25 minutes or until tender and slightly golden. 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, one to two 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 for five to six minutes or until the orzo is about halfway cooked.
- When the pasta has reached a toothy consistency, add in the sweet potatoes, tofu, and kale and continue to boil for another three to four minutes or until the orzo is fully cooked, the tofu and sweet potatoes are warmed through, and the kale is wilted.
- 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 chilis. Enjoy!
