Super Green Soup
with Kale Pesto & Whole Wheat Orzo
- 6 oz cremini mushrooms
- 4 cloves garlic
- 1 onion
- 1 celery stalk
- 2 tsp low sodium veg broth concentrate
- ¾ cup whole wheat orzo
- 4 oz baby spinach
- 4 oz curly kale
- ½ oz fresh basil
- 2 tbsp almonds
- 1/4 tsp red chile flakes
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Food processor
- Large pot
Thinly slice the cremini mushrooms. Peel and mince just 2 cloves of garlic. Peel and dice the onion. Thinly slice the celery.
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.
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.
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.
Ladle the Super Green Soup into large bowls and top with kale pesto. Soup’s on!