Monday, 22 February 2016

Rosemary & Orzo Protein Packed Soup

Rosemary & Orzo Protein Packed Soup:

96 oz organic low sodium vegetable broth
1 package extra firm organic tofu, pressed well
15 oz organic garbanzo beans, drained and rinsed
4-5 servings organic orzo
5 sprigs fresh organic rosemary
3 tsp organic dried thyme
3 organic dried bay leaves
2 medium organic yellow onions, diced
3 large organic celery stalks, chopped
4 organic carrots, diced
4 organic garlic cloves, diced
juice from 1/2 organic lemon

First, set the tofu to be pressed and then put aside to drain while you prep the veggies. In a large soup pot over medium heat add the carrots, garlic, and 1 cup of vegetable broth and cover for 2 minutes, then add the celery, cover for an additional 2 minutes, and finally add the onion and cover for 2 more minutes.

While the onions are cooking, begin cooking the orzo according to direction.

Once the onions are soft and clear, add the dried thyme, stirring together thoroughly. Next add the rest of the vegetable broth, bay leaves, and rosemary sprigs. Bring to a boil, cover and reduce to medium heat for 15 minutes.

While the soup is cooking, remove the tofu from the press and press out any remaining water with some paper towels. Then cut into small cubes and set aside.

After the soup has been cooking for 15 minutes, add the tofu, chickpeas, and lemon and cook for another 5 minutes.

Add the orzo to a bowl, top with the soup, and enjoy!

Healthy Life Tip: For extra protein and whole grains and protein, sub out the orzo for some quinoa!

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