Vegetable Orzo Soup

Instructions

To Make Instant Pot Vegetable Orzo Soup

Turn your Instant Pot on and press Sauté button. Add the olive oil. Let the oil get warm in 30 seconds. Add orzo and minced garlic. Sauté on high for 2 minutes stirring frequently.
Add crushed tomatoes, chickpeas, mixed veggies and seasoning. Stir frequently for 3-4 minutes. Add vegetable broth (or water) and mix well.
Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.
Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 4 minutes.
After it is done cooking, wait for 3 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
Add lemon juice and chopped fresh herbs. Adjust the seasoning if needed. Gently stir the soup using a ladle.
Serve in a bowl. Sprinkle some parmesan ( or nutritional yeast) and freshly ground black pepper. Enjoy. Bon appétit!

To Make Vegetable Orzo Soup on Stove top

In a heavy bottom pan, add the olive oil. Once the oil heats up, add orzo and minced garlic. Stirring frequently, toast the orzo for 3-4 minutes on low to medium heat.
Add crushed tomatoes, mixed veggies, garbanzo beans and seasoning. Let it sizzle. Stir frequently for 2-3 minutes. Add vegetable broth. (or water) Mix well.
Let it come to boil on high heat. Then reduce heat and let it cook for about 15 mins on medium heat.
Check and stir a few times to make sure it does not burn at the bottom. Orzo should be tender and doubled in size. Turn the heat off. Serve garnished as suggested. Enjoy !

Notes

Storage and Reheating :

This soup freezes quite well and can be frozen for about 3 months. Make sure to cool the soup completely before storing. I prefer to use freezer-safe containers. Also for easier defrosting, store in individual portions and leave a little space in the container for expansion. Defrost before reheating.