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Lemon Potato Orzo Soup
Bring 2 tablespoons of water to boil in a large pot over medium heat. Stir in the onions and cook for 5 minutes, then add in the garlic, celery, and carrots and stir. Next add in the all of the spices and the potatoes and stir again to coat the potatoes in the spice mix. Pour in the vegetable broth or water and cover the pot to bring to a boil. Once boiling, stir in Better than Bouillon no chicken. . .
Prep Time: 00:15
Cook Time: 00:20
1 1/2 cups yellow onion, diced
5 - 6 cloves of garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 tsp turmeric
1 tsp dried thyme
1/2 tsp ground ginger
1/2 tsp marjoram
1/4 tsp sage
1/4 black pepper, plus more to taste
1 1/2 cups yellow potato, diced into 1 inch cubes
6 cups vegetable broth or water
1 tsp better than bouillon no chicken broth paste (optional)
2/3 cup whole wheat orzo pasta
1/2 juice of a lemon, plus more to taste
salt to taste
1Bring 2 tablespoons of water to boil in a large pot over medium heat.
2Stir in the onions and cook for 5 minutes, then add in the garlic, celery, and carrots and stir.
3Next add in the all of the spices and the potatoes and stir again to coat the potatoes in the spice mix.
4Pour in the vegetable broth or water and cover the pot to bring to a boil.
5Once boiling, stir in Better than Bouillon no chicken broth paste or bouillon of choice if using water and not broth. Lower heat to medium low and cook uncovered for 10 minutes.
6Pour in your orzo pasta and cook for the time listed on package directions or for about 5 minutes.
7Turn off the heat and stir in lemon juice to taste. I used a whole lemon because I really enjoy the flavor of fresh lemon juice in this soup. Garnish with fresh parsley, salt to taste, and serve.
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