Orzo Veg Soup

with DIY Garlic Bread

A hearty soup packed with veggies and orzo, served with crispy homemade garlic bread. Naturally vegan, gluten-free adaptable, and ready in about 30 minutes.

Servings

The Soup

Ingredients

Method

Cooking timer

Ready when you are

00:00
  1. Sauté the base (5–6 min): Heat olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, and a pinch of salt. Cook, stirring, until softened.
  2. Add aromatics (1 min): Add the rosemary, basil, and garlic. Stir until fragrant.
  3. Simmer (10 min): Add the diced tomatoes, water, orzo, TVP (if using), chilli flakes, vegetable stock, and MSG. Stir to combine and bring to a boil. Reduce to medium heat and simmer until the orzo is tender and the soup has thickened.
  4. Finish (2 min): Stir the kale through until wilted. Add the sugar and a generous drizzle of olive oil. Season with salt and pepper to taste.
  5. Serve: Ladle into bowls and serve with garlic bread on the side.

DIY Garlic Bread

Ingredients

  • Pinch of dried rosemary
  • Pinch of dried basil
  • Salt and pepper to taste

Method

  1. Preheat oven to 200°C fan / 400°F.
  2. Slice the bread into 2cm thick slices.
  3. In a small bowl, mix the minced garlic, olive oil, herbs, salt, and pepper.
  4. Brush or spoon the garlic oil generously onto each bread slice.
  5. Lay the slices on a lined baking tray. Bake for 8–10 minutes until golden and crispy at the edges.