Super Green Soup with Orzo
We're kicking off the cold season by arming you with a delicious, super nutritious, super green SUPER SOUP. It's packed with all the greens we could find and topped with a dollop of vegan spinach pesto.
Servings
Produce
Garlic (Organic)
2 1 Clove
Celery (Organic)
1 0.5 Stalk
Kale (Organic)
3 1.5 oz
Cremini mushrooms
4 2 oz
Broccoli (Organic)
5 2.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Orzo
1 0.5 cup
Pantry items
Olive oil
2 1 teaspoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Spinach Basil Pesto - Half Portion
Olive oil
2 1 tablespoon
Minced Garlic
1 0.5 Clove
Cashews
0.125 0.06 cup
Lemon juice
0.5 0.25 teaspoon
Spinach
0.25 0.13 cup
Basil
0.25 0.13 cup
Prep ahead (optional)
a. Chop broccoli into small bite-sized florets; ¼” dice stems. b. Chop cremini mushrooms into ½” pieces. c. Tear kale leaves bite-sized; compost stems. d. ¼” dice celery. e. Mince red onion and garlic.
Instructions
1
Cook orzo:
a. In medium saucepan over medium-high heat, add 5 cups water (2½ cups for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Add orzo; stir immediately to avoid sticking. Return to a boil, reduce heat, and cook until tender, about 8-10 minutes. Drain, rinse, drizzle with olive oil, and set aside.
2
Cook soup:
a. In large soup pot or dutch oven, add 1 tbsp olive oil. Add red onion (mince), garlic (mince), celery (¼” dice), and ½ tsp salt. Cook until onion is translucent and garlic is fragrant, about 2 minutes.
b. Add mushrooms (½” pieces) and broccoli (small bite-sized florets, ¼” dice tender stems). Cook until mushrooms begin to soften and caramelize.
c. Add 4 cups water (2 cups for 2-person portion). Stir to combine. Cook at a high simmer until broccoli is fork-tender but not mushy, about 3-4 minutes.
d. Add curly kale (remove stems, tear leaves bite-sized). Stir to combine. Remove from heat to keep vegetables bright. Salt to taste.
3
Serve :
a. Add a big spoonful of orzo to each bowl. Ladle super green soup over top.
b. Garnish with a tablespoon of spinach-basil pesto. Enjoy.
Chef's notes
When pasta is added to soup it can get puffy, overly soft, and broth-logged. To maintain the texture of this nutritious soup, we recommend keeping the orzo separate from the soup and adding it to bowls just before ladling the soup into the bowl.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX