Vegetable Orzo Soup

5 from 5 votes

A bowl of this cozy creamy pesto vegetable orzo soup is the most satisfying way to enjoy soup season. It's super easy to make and only uses one pan!

Prep Time20

Cook Time25

Total Time45

Course: Dinner, Lunch, Soup

Cuisine: British

Diet: Vegan, Vegetarian

Servings:

Calories: 400kcal

Heat 2 tablespoons olive oil in a dutch oven over medium heat. Sauté the shallot and garlic until softened and slightly golden, about 1 minute.
2 tablespoons olive oil, ½ cup thinly sliced banana shallots, 2 cloves garlic
Meanwhile, add the cashews to a stick blender jug and cover with boiling water, set aside and soak for 10 minutes.
½ cup raw cashews
Add in the celery and carrots and continue to cook until softened, about 4-5 minutes.
1 cup diced celery, 1 cup sliced carrots
Add the orzo, stir in, and toast in the oil for 2 minutes stirring reguarly. Add the green beans and vegetable stock and bring to the boil. Reduce to a simmer and cook for another 12 minutes uncovered, until the beans and orzo are tender.
¾ cup orzo, 6 oz green beans, 5 cups low sodium vegetable broth
When the cashews have soaked, drain the hot water from them and add the cold water to the jug and blend until completely smooth, set aside.
½ cup water
Add the kale and cook for a further 2 minutes until wilted. Once everything is cooked add the cashew cream and pesto and stir well. Taste and season with salt and black pepper as desired. Top with parmesan, pesto and serve with crusty bread.
2 cups packed chopped curly kale, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ cup basil pesto, Parmesan, Crusty bread, Pesto

Stir the orzo in to the vegetables and coat with the oil in the pan to allow it to toast, it will create a deeper flavor.
Plain orzo or wholemeal orzo can be used.
Best served immediately but is still very tasty stored and reheated, the orzo soaks more of the broth up making it less soup like but you can always add more.