I love when a good recipe comes together. I am a huge fan of soup, so having the chance to make a new recipe brings me much happiness!
This traditional Greek soup is normally made with eggs. Living a plant based lifestyle gave me the opportunity to make this soup accessible without the egg, while still keeping many of the same great flavors.
1/2 yellow onion, peeled and diced small
1 stock celery, washed and diced small
1/2 large carrot, peeled and diced small
4 cups low sodium veggie stock
1/2 cup orzo
Juice from 2 lemons (approximately 1/4 cup, you can adjust this)
2 tsp. lemon zest
Liquid from 1 can of canellini beans (approximately 3/4 cup)
4 tsp. corn or tapioca starch
1/4 tsp. kosher salt (optional)
1/4 tsp. black or white pepper
In a medium saucepan over medium heat, saute' the onions, celery and carrot for 5 minutes. You can add a little water if they are not giving off enough liquid or stick. After 5 minutes, increase the heat to medium high and add the veggie stock. Cover and let come to a simmer. As soon as it comes to a simmer add the orzo. Stir well and cover. Cook for 8-10 minutes, or until orzo is cooked.
While you are waiting for the orzo to cook, combine the canellini liquid, starch lemon zest and lemon juice in a blender. (I used my NutriBullet) Blend for 3 minutes on high.
When your orzo is cooked, take off the heat and stir in the canellini/lemon liquid and stir well. Place back on heat and just bring back to a boil, stir well and then you are ready to serve.
I did notice that it thickened and got nice and creamy if I let it sit for about 5 minutes off the heat, stirred well and then served.
This soup was wonderful hot, but I also tried it cold, and it was super good that way too. It would be a wonderful cold soup on a hot summer day.
I garnished with some lemon zest and a sprinkle of dried dill.
Enjoy and experiment to make this recipe your own.