Orzo spinach soup

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 2
Lush green spinach doesn't want to be ignored any longer on the market - that's why it gets the attention it deserves in this soup. Delicious and thanks to rice noodles wonderfully filling.
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 450 g Carrots
  • 300 g Celeriac
  • 1 Onion
  • 2 Garlic cloves
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 750 ml Vegetable broth
  • 1 can (850 ml) Tomatoes
  • 250 g Orzo Noodles
  • 1 TEASPOON dried thyme and oregano
  • 100 g young leaf spinach

Directions

  1. 1

    Clean, peel and wash the carrots and celery. Cut carrots into thick slices or pieces, celery into cubes. Peel and finely dice onion and garlic. Heat the oil in a large pot and sauté the onion and garlic. Add carrots and celery, season with salt, pepper and sugar and steam for 2-3 minutes.

  2. 2

    Add 750 ml stock and tomatoes, crush tomatoes with a spatula. Add pasta and herbs. Bring to the boil and simmer for 13-15 minutes, stirring constantly as the noodles quickly stick to the bottom of the pan. Add some more stock if necessary. Sort and wash the spinach. At the end of the cooking time add spinach to the soup and stir in. Season soup with salt, pepper and sugar.

Nutrition Facts

KCAL
360 kcal
CARBS
59 g
FATS
7 g
PROTEINS
13 g