Vegetable Orzo Soup
Vegetable Orzo Soup is delicious one pot dinner easy to make in Instant Pot. It makes healthy and comforting meal perfect for busy weeknights.
Servings: 8 cups
Calories: 204kcal
Cost: $7
Equipment
Ingredients
- 1 Tablespoon Olive Oil skip for WFPB cooking
- 4 garlic cloves - minced
- 1 cup dry orzo pasta or other small cut pasta
- 2 cups frozen mix vegetables
- 1 cup cooked garbanzo beans rinse, wash and drain water
- 1 16 oz. can of fire roasted diced tomatoes
- 3 cups low sodium vegetable broth or water
- 1 Tablespoon Italian Seasoning
- Salt and Pepper per taste
- 1 Tablespoon lemon juice
Optional Garnishes
- ¼ cup Freshly grated parmesan cheese or nutritional yeast
- ¼ cup chopped fresh herbs like basil or parsley
- Red pepper flakes
Instructions
To Make Instant Pot Vegetable Orzo Soup
- Turn your Instant Pot on and press Sauté button. Add the olive oil. Let the oil get warm in 30 seconds. Add orzo and minced garlic. Sauté on high for 2 minutes stirring frequently.
- Add crushed tomatoes, chickpeas, mixed veggies and seasoning. Stir frequently for 3-4 minutes. Add vegetable broth (or water) and mix well.
- Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.
- Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 4 minutes.
- After it is done cooking, wait for 3 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
- Add lemon juice and chopped fresh herbs. Adjust the seasoning if needed. Gently stir the soup using a ladle.
- Serve in a bowl. Sprinkle some parmesan ( or nutritional yeast) and freshly ground black pepper. Enjoy. Bon appétit!
To Make Vegetable Orzo Soup on Stove top
- In a heavy bottom pan, add the olive oil. Once the oil heats up, add orzo and minced garlic. Stirring frequently, toast the orzo for 3-4 minutes on low to medium heat.
- Add crushed tomatoes, mixed veggies, garbanzo beans and seasoning. Let it sizzle. Stir frequently for 2-3 minutes. Add vegetable broth. (or water) Mix well.
- Let it come to boil on high heat. Then reduce heat and let it cook for about 15 mins on medium heat.
- Check and stir a few times to make sure it does not burn at the bottom. Orzo should be tender and doubled in size. Turn the heat off. Serve garnished as suggested. Enjoy !
Notes
Storage and Reheating :
This soup freezes quite well and can be frozen for about 3 months. Make sure to cool the soup completely before storing. I prefer to use freezer-safe containers. Also for easier defrosting, store in individual portions and leave a little space in the container for expansion. Defrost before reheating.
Nutrition
Serving: 1cup | Calories: 204kcal | Carbohydrates: 34g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 184mg | Fiber: 5g | Sugar: 3g