Creamy Vegetable Orzo Soup
This creamy vegetable orzo soup combines carrots, celery, and spinach in a tomato broth, with Greek yoghurt mixed in at the end. The orzo cooks right in the pot, thickening the soup naturally. Topped with fresh parsley, it’s a light, meat-free lunch that goes well with bread.
Nutrition
- Calories 176kcal 72kcal
- Fat 1.8g 0.7g
- Carbs 29.0g 11.9g
- Protein 9.8g 4.0g
- Fibre 4.2g 1.7g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I enjoy a lighter lunch that leaves space for a nice slice of bread on the side. This soup is perfect for those days, and I can use a jar of carrots from the cupboard with hardly any chopping. It also only needs a little Greek yoghurt, so I can use what I have without needing to buy cream just for this recipe.
Tips and Variations
- Add a handful of frozen peas or sweetcorn with the carrots.
- Stir in drained cooked chickpeas or cannellini beans for a more substantial bowl.
- Cook finely diced courgette with the onion and celery.
- For extra savoury flavour, finish with a little grated cheese. Choose a vegetarian hard cheese if needed.
- Replace the Greek yoghurt with light cream cheese, stirring it in off the heat until smooth.
- Add a pinch of chilli flakes with the garlic for gentle heat.
- Swap the parsley for fresh basil, adding it just before serving.
- Serve with toasted sourdough or wholegrain bread for a larger lunch.
Meal Storage
Cool and refrigerate in an airtight container within 2 hours. Use within 3 days. The orzo will absorb more liquid in the fridge, so expect a thicker soup the following day.
Freezer tips
Freeze in individual airtight containers for up to 1 month. The orzo will soften further, and the yoghurt may become slightly grainy after thawing.
Thaw overnight in the fridge. Reheat gently in a saucepan until piping hot throughout, stirring regularly and adding a little water to loosen the soup. Reheat only the amount you need.
Frequently Asked Questions
Yes. Replace the jarred carrots with the same weight of peeled fresh carrots. Dice them small and add them with the onion and celery so they have time to soften.
Stir regularly while the orzo cooks, reaching across the bottom of the saucepan. Keep the soup at a gentle simmer and add a little hot water if it becomes too thick.
Orzo releases starch during cooking and continues to absorb liquid afterwards. Stir in a little hot water or vegetable stock to loosen the soup before serving.
Yes. Refrigerate it for up to 3 days and add a splash of water when reheating. The orzo will be softer and the soup thicker than when freshly made.
Remove the saucepan from the heat. Stir a few spoonfuls of hot soup into the yoghurt first, then gradually stir it back into the saucepan. Avoid boiling the soup after adding it.
Yes. Use the same dry weight of another small soup pasta, such as stelline or small macaroni. Follow its packet cooking time and adjust the liquid as needed.
Closing Note
Jarred carrots are handy for more than just a quick side dish. Adding them at the end here means you only need to drain the jar. If you want more vegetable-based lunches, try a bowl of green lentil soup with vegetables.
- 💪 High Protein
- 🪶 Low Fat
- 🧊 Freezer Friendly
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