Vegan Lemon White Bean Orzo Soup
Ingredients
- 2 tbs olive oil
- 1 large onion, diced
- 1 large carrot, peeled/diced
- 2 celery stalks, diced
- sea salt
- 4-5 cloves garlic, minced
- 2 tsp dill, dried
- 1 tsp oregano, dried
- 1 tsp parsley, dried
- 1/2 tsp paprika
- 4 cups veg broth
- 3+ cups water
- 2.5 cups soaked white beans or 2 cans beans, drained/rinsed
- 1.5 cups orzo, I like whole wheat
- 3-4 tbs lemon juice, to taste
- 3/4 cup cashews, soaked if needed
- black pepper, to taste
Preparation
Heat oil over medium heat in a large pot. Add onion, carrot, celery and 1 tsp salt. Sauté for 6-8 minutes. Add garlic and herbs/spices. Sauté for 1-2 minutes.
Add stock, 3 cups water, beans and 2 tsp salt. Bring to boil, reduce to simmer, partially cover. Simmer for 20 minutes. Add orzo and lemon, simmer until pasta is cooked (stir often and add more water if needed). Turn off heat.
Carefully blend cashews with 1 cup of the hot soup liquid. Add cashew mixture to soup. Season with salt and pepper to taste.