Recipe courtesy of Mary Berg
Lemon Ginger Orzo Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 212
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 964
- Total: 45 min
- Active: 35 min
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
Directions
- 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.