Skip to main content
Super Green Soup with Kale Pesto & Whole Wheat Orzo
2 Serving Dinner

Super Green Soup

with Kale Pesto & Whole Wheat Orzo

Tags: Soy-Free
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
410
FAT
6g
CARBOHYDRATES
75g
PROTEIN
17g

Get Recipes Delivered

INGREDIENTS

  1. cremini mushrooms
  2. garlic
  3. onion
  4. celery stalk
  5. low sodium veg broth concentrate
  6. whole wheat orzo
  7. baby spinach
  8. curly kale
  9. fresh basil
  10. almonds
  11. red chile flakes
  12. olive oil
  13. salt and pepper
Allergens: Tree Nuts, Wheat
Tools: Food processor, Large pot
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
410
FAT
6g
CARBOHYDRATES
75g
PROTEIN
17g

Get Recipes Delivered

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!

SIMILAR RECIPES

signed-out