Lemon and kale graphic

Lemony Kale Orzo Soup W/ Turmeric

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Makes about 5 cups

We’re nearing the end of flu season, and we’re doing everything we can to stay healthy – drinking our green juice, getting 8 hours of shut-eye, and washing our hands every 5 minutes. Still, we all succumb to nasty viruses now and again, and it’s never fun. As soon as we start to feel a little under the weather, we head to the kitchen and make a big pot of this Lemony Kale Orzo Soup with Turmeric. It’s Grandma’s Chicken Soup for plant-based peeps (sans chicken, of course), which is to say, it cures all.

We rounded up some nutritionally powerful ingredients and turned them into a warming, comforting recipe for you to have at the ready, until the first blooms of spring!

Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.

BROTH

2 Tbsp extra virgin olive oil

½ onion, finely chopped

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

3 cloves garlic, minced

1 ½ tsp ground turmeric

1 Tbsp white miso

1 Tbsp nutritional yeast

5 cups vegetable stock

2 tsp sea salt

¼ tsp ground black pepper

SOUP

2 cups kale, chopped

1 Tbsp + 1 tsp fresh lemon juice, squeezed

2 Tbsp fresh parsley, chopped

½ cup dried orzo pasta

PREP

Chop onion, carrot, celery, kale, and parsley.

Mince garlic.

Squeeze fresh lemon juice.

BROTH

In a large pot or Dutch oven, heat extra virgin olive oil over medium heat.

Add chopped onion, carrot, celery and minced garlic and cook, stirring often, for 5 minutes, or until vegetables are slightly tender.

Add sea salt, turmeric, freshly ground black pepper, miso, nutritional yeast and vegetable stock and bring to a boil.

ORZO

Add dried orzo pasta to broth, and reduce heat so that liquid comes to a rapid simmer.

Let cook for 15 minutes, stirring occasionally.

KALE

Add chopped kale, and cook for an additional 5 minutes, or until kale is wilted and tender.

Remove from heat.

NOTES + SERVING TIPS

Stir in freshly squeezed lemon juice and chopped parsley.

Season to taste with additional sea salt and freshly ground black pepper, if needed.

Lemony Kale Orzo Soup w/ Turmeric will keep in an air-tight container in the refrigerator for up to 1 week, and frozen for up to 3 months.