Orzo Soup With Roasted Vegetables Recipes

ROASTED VEGETABLE ORZO

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
• Roast vegetables until tender, 20 to 25 minutes.
• Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

CREAMY ORZO WITH FRESH VEGETABLES

Steps:

• Heat oil in large sauce pan, cook onion over medium high heat for 2 minutes. Stir In garlic and cook for 30 seconds. Stir in uncooked orzo & and toss to coat and cook for 1 minute. Reduce heat to medium. Slowly stir in 1/2 cup of stock at a time. Adding the next half cup when the previous one has been absorbed. When orzo is tender stir in a drizzle of olive oil and season with salt and pepper. Toss orzo with steamed vegetables. Serve with grated Parmesan and black pepper.

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

ORZO SOUP WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425°F. Lightly oil a roasting pan.
• Combine the bell pepper, celery, carrots, turnip, and mushrooms in a mixing bowl. Drizzle with the olive oil and stir together. Transfer the vegetables to the prepared pan. Roast for 20 minutes, or until the vegetables are touched with brown spots. Stir once or twice during this time.
• Meanwhile, bring 3 cups water to a boil in a small pot. Add the orzo and simmer steadily until al dente, about 8 minutes (don't drain). Once the orzo is done, immediately pour in the vegetable broth and remove from the heat.
• When the vegetables are done, stir them into the soup along with fresh dill to taste. Return to the heat until heated through. Season with salt and pepper and serve.
• A perfect partner for this soup is pizza, which can bake at the same time-and same temperature-as the veggies. Choose between White Pizza with Sweet Potato and Caramelized Onions (page 136) or Very Green Veggie Pesto Pizza (page 142).
• Wraps filled with a protein food and plenty of cool, raw vegetables provide a nice foil for the flavor and texture of this soup. Many of the ideas under Easy, Tasty Wraps (page 151) would work well-take your pick!
• For a soup-and-salad dinner, serve with Spinach, Artichoke, and Chickpea Salad (page 156) and fresh bread.
• Calories: 158
• Total Fat: 3g
• Protein: 5g
• Carbohydrates: 28g
• Fiber: 2g
• Sodium: 285mg