1400 700 vegan supergreensoup hero

Super Green Soup

with Kale Pesto & Whole Wheat Orzo

dinner

Seasonal Menu Quick and Easy Spring Recipes Winter Recipes Soy-Free Italian Soup Hearty Vegetables Leafy Greens Nuts Pasta Dinner
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
410
FAT
6g
CARBOHYDRATES
75g
PROTEIN
17g

MAIN INGREDIENTS

  1. 6 oz cremini mushrooms
  2. 4 cloves garlic
  3. 1 onion
  4. 1 celery stalk
  5. 2 tsp low sodium veg broth concentrate
  6. ¾ cup whole wheat orzo
  7. 4 oz baby spinach
  8. 4 oz curly kale
  9. ½ oz fresh basil
  10. 2 tbsp almonds
  11. 1/4 tsp red chile flakes
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: Tree Nuts, Wheat
Nutrition

TOOLS

  • Food processor
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Thinly slice the cremini mushrooms. Peel and mince just 2 cloves of garlic. Peel and dice the onion. Thinly slice the celery.

2
Start the soup

Place a large pot over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the sliced mushrooms and cook until lightly browned, about 2 to 3 minutes. Add just the minced garlic, diced onion, sliced celery, and a pinch of salt. Cook until fragrant, about 2 to 3 minutes. Add the vegetable broth concentrate, 4 cups water, ¼ tsp salt, and a pinch of pepper. Bring the soup to a boil.

3
Add the orzo and spinach

Once the soup is boiling, add the orzo to the pot. Cook until al dente, about 8 to 10 minutes. When the orzo is al dente, add the spinach, and cook until wilted, about 1 to 2 minutes. Taste and adjust seasoning with salt and pepper.

4
Blend the pesto

Destem the kale. Pick the basil leaves from the stems. Add remaining garlic, kale leaves, basil, almonds, as many chile flakes as you’d like, 2 tbsp olive oil, and ¼ cup water to a food processor. Season with salt and pepper and blend until smooth.

5
Serve

Ladle the Super Green Soup into large bowls and top with kale pesto. Soup’s on!