Do you love soup? We love soup.
I grew up eating warm bowls of comforting soup most days of the week. From traditional Colombian sancocho to American noodle soups, the menu almost always featured a soup.
When I found orzo pasta in the bulk section, I was intrigued, but what does one make with orzo pasta? We tried a few things, and we didn't love them as much as this soup, this is what you want to make with orzo.
The original recipe is from The Simple Veganista, who calls this soup a veganized Avgolemono Soup, which is a Greek dish that typically features eggs, lemon, and broth.
Thank you to the Simple Veganista, we must always give credit where credit is due.
We adapted and altered this recipe intuitively to suit our sour, lemon-y loving taste buds. Below are our changes.
- 1 TBSP of Dried Rosemary in the pot with the onion and carrot
- Added an extra 3-4 cloves of garlic (6-7 cloves total)
- Used 1/2 cup more orzo pasta (1 1/2 cup total)
- Added more tahini using 3/4 of a cup VS the original 1/3
- Used 1/2 cup or more of lemon
- Fresh Rosemary, wow. We used 1 TBSP of freshly chopped rosemary
- We've also made this recipe with rainbow chard and collards
There is honestly lots of room for creativity and room for alterations with this dish. We also recommend this soup cold, though not traditional, why not eat it cold! It's tasty both ways.
Enjoy & let us know when you try this!