Description
This pesto broccoli orzo soup is loaded with complex, umami-rich flavors using simple ingredients and cooking techniques to bring them out.
Ingredients
Ingredients
- 1 garlic bulb
- 2 1/2 tbsp olive oil
- 1 lb of broccoli crowns (about 3 small heads of broccoli)
- 1 tsp garlic powder
- 1 tbsp fresh thyme
- 2 shallots, diced
- 1/2 tsp fennel seeds
- 1/4 tsp red pepper flakes (optional)
- 4 cups warm good quality vegetable broth
- 2 cups warm water (or more vegetable broth)
- 3/4 cup dry orzo
- Zest and juice of 1 lemon
- 1-2 tbsp pesto, I used a homemade dairy-free version
- Fresh dill, for garnish
- Kosher salt to taste
- Pepper to taste
For topping: Homemade or store bought plant-based “feta”
Instructions
- Preheat the oven to 425F. Cut 1/4 inch off the top of the bulb of garlic to expose the cloves. Add 1-2 teaspoons of oil with a pinch of salt then wrap with foil and place in the oven to roast for 35-40 minutes or until soft.
- Cut two of the heads of broccoli into small pieces including stems then cut the remaining head of broccoli into florets. Place all of the broccoli on a large baking tray with 1 tablespoon of oil (use more if needed), the garlic powder, 1/2 tablespoon of fresh thyme and a generous pinch of salt. Toss to coat then spread out in a single layer on the tray, placing any cut florets cut side down. Bake in the oven for 20 minutes.
- When the garlic is safe to handle, heat your remaining tablespoon of oil in a large pot. Add the diced shallots with a pinch of salt and sauté for 2-3 minutes. Add the fennel and red pepper flakes, then squeeze or remove the garlic cloves from the bulb into the pot and lightly mash and stir it into the onions.
- To the pot, add 2/3 of the roasted broccoli, reserving the rest for topping. Pour in the vegetable broth and water then bring the pot to a low boil. Add the orzo and remaining 1/2 tablespoon of thyme then stir regularly for about 9-10 minutes until the orzo is al dente then remove from heat. Stir in the lemon zest and pesto then adjust salt and pepper to taste. Serve a portion of soup topped with extra charred broccoli and optional plant-based “feta” then enjoy.
Notes
Once you add the orzo, make sure to stir occasionally while the soup cooks. This will help prevent the broccoli or and orzo from sticking to the bottom of the pot.
Add additional broth or water as needed. As the orzo cooks and then cools, you will notice that it will continue to thicken. You can always add more water or vegetable broth to help loosen up the soup when reheating.
Reserve some broccoli florets for topping. Having some charred broccoli on top helps add a little more textural interest to the soup that makes it extra satisfying.
Add lemon when serving. If you add lemon, I recommend to just add it when serving. Adding lemon will further discolor the broccoli over time. For deeper flavor, you can cook some lemon halves on the stovetop until charred before using the resulting juice.
