I’m not a friend of boiled away vegetables or overcooked pasta. Both combined and well-cooked in a hearty soup is heavenly, right? Vegetables can be prepared in advance and be ready to use for other meals like a vegetable curry or a vegetarian strudel. To prepare more vegetables than for the planned meal and serves is a good idea. Why not prepare more vegetables within the same process? So, the boring work is already done. The saved time can be used for other activities, like sport. Get in shape, so that you will fit into the preferred bikini. Summer is coming soon.
Hearty soup with orzo pasta
To make the soup, cut the vegetables into pieces. Chop an onion. Heat olive oil in a large pan. Add the onion and 1 tbsp. of tomato puree. Pour the vegetable stock into the pan. Add 1 laurel leave, 1 clove and the vegetables. The orzo pasta needs 15 minutes until al dente. Add the pasta 5-10 minutes after the vegetable pieces. Cook on medium heat. Add 1 can of tomato juice. Season the soup to taste with salt and pepper.
Chef’s Handyman tip: I prefer steamed vegetables. If so, add the pieces at the end, when the orzo pasta is al dente. Simmer the soup on low heat for some minutes. Any vegetable can be used for the soup.
Shopping list for the vegetable soup with orzo pasta for 4 serves: 1 broccoli, 1 cauliflower, 6 carrots, 2 sweet peppers, 2 turnips, 1 laurel leave, 1 clove, 1 onion, 2-3 l or 64-96 fl. oz. vegetable stock, 1 can or 1 cup tomato juice, 1 cup orzo pasta, salt, pepper, 1 bunch chives, 1 bunch thyme.
Bon appetite, yours Chef’s Handyman team.