Equipment
- stove
Ingredients
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 2 medium carrots, finely chopped
- 6-8 cups vegetable broth, for desired thickness
- 1¼ cup orzo, gluten free if desired
- 1 head broccoli, finely chopped, stem grated
- 1 cup cashew cream
- ⅔ cup Panacheeza parmesan
- ½ lemon, juiced
- ½ cup parsley leaves, finely chopped
- salt and pepper, to taste
Method
- Heat a large dutch oven over medium low heat and add a splash of cooking oil, if desired, then add in the onion, garlic and carrots. Sauté for 5-7 minutes, deglazing with a splash of broth as needed, until onion and carrots are very tender.
- Pour in 6 cups of the broth and bring to a boil. Add the orzo, reduce heat to a simmer, and cook for 5-7 minutes, stirring occasionally, until orzo is al dente.
- Add in the broccoli, cashew cream and Panacheeza parmesan and stir to combine. Simmering for 3-5 more minutes until broccoli is bright green and tender. Add more broth if a thinner soup is preferable. Season with lemon juice and parsley, and adjust to your liking with salt and pepper.
- Serve hot, and store in the fridge for up to 5 days.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
