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Daily Recco, December 22: A wholesome soup of mushroom, greens and pasta

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Rajeshwari Ganesan
Rajeshwari GanesanDec 22, 2020 | 16:03

Daily Recco, December 22: A wholesome soup of mushroom, greens and pasta

The cold in the air (besides the festivities) make us all look forward to the warmth in the homes, kitchens and food. With no one in the mood for a heavy second meal (after the sumptuous Christmassy feasts), we crave for a one-pot meal that is warm, wholesome and yet sits well on the gastronomic systems.

If you relate to one, two or all the above statements, then today’s recommended recipe is just for you. We bring you the Orzo Mushroom Soup that has enough and more green veggies to take you through your daily quota. This heady and filling soup is easy on the tummy and on your skills. Do try. 

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Photo: Facebook/ @hellochef

What you’ll need: 

One-third cup of sliced mushrooms

One-third cup of orzo pasta

One cup of kale leaves, torn in bite-sized pieces

One cup of broccoli florets

One cup of sliced spinach

Two-thirds tablespoon of olive oil

One teaspoon of salt

One teaspoon of crushed black pepper

One-third cup of celery stalks, chopped

A quarter cup of shallots, peeled and minced

Two tablespoons of garlic cloves, peeled and minced

Three cups of vegetable stock

Half a teaspoon of dried thyme

Half a teaspoon of dried basil

One tablespoon of fresh basil

How to:

In a large pot, heat the olive oil and fry the minced garlic and shallots with a little salt until they turn golden brown, stirring continuously. Be careful to not burn them.

Next, add the mushrooms, broccoli, spinach, celery and kale and fry for a few minutes more.

Add the vegetable stock and reduce the heat to medium. Add the orzo pasta, dried thyme and the dried basil. Let it simmer for about 20 minutes. Stir occasionally.

Ensure the pasta and vegetables are cooked properly and are softened enough. Remove from heat once that is done. Stir in the fresh basil leaves.  

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Serve hot.

Last updated: December 22, 2020 | 16:03
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