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.
Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.
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
2 cups kale, chopped
1 Tbsp + 1 tsp fresh lemon juice, squeezed
2 Tbsp fresh parsley, chopped
½ cup dried orzo pasta
Chop onion, carrot, celery, kale, and parsley.
Squeeze fresh lemon juice.
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.
Add dried orzo pasta to broth, and reduce heat so that liquid comes to a rapid simmer.
Let cook for 15 minutes, stirring occasionally.
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.