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Mrs. Pinch’s Sunshine Soup
This is the soup we go to when we have a cold or need some brightness on a cold day. Full of flavor and no salt needed. The only salt in here comes from the type vegetable broth you use.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 4-6 servings 1x
- Category: soup
- Method: stove top
- 1.5–2 Tablespoons olive oil
- 1 medium onion, diced
- 3–4 carrots, peeled and diced
- 4–5 celery stalks, diced
- 1–2 scallions, green parts chopped
- 3–4 garlic cloves, pressed and chopped
- 1/2 – 1 Tablespoon freshly grated ginger
- 1/2 cup lemon juice (2–4 lemons)
- 1/3 cup tahini (not a must, but makes it creamy)
- 1 can white beans, drained and rinsed (we tend to use Great Northern or Cannellini beans)
- 1 cup orzo, uncooked
- 8–12 cups low sodium vegetable broth (you’ll cook with 8 cups, and may need extra as it thickens or for leftovers)
- 1 teaspoon cumin powder
- 2 Tablespoons Mrs. Pinch Salt-Free Seasoning
- Heat olive oil on medium high in a large soup pan. Add onion, carrot and celery. Sauté, stirring occasionally, for 7-9 minutes until carrots are tender.
- Add ginger and garlic and cook 1-2 more minutes.
- Add 8 cups broth and stir, bring to a rapid boil. Add beans and orzo, then reduce to medium low heat and cook at slight boil for 8-9 minutes, until orzo is soft.
- Remove from heat. Add tahini and half of the lemon juice, mix well to incorporate, then taste and add more lemon juice if you’d like. You want to taste a bright lemon flavor, but adding too much can overpower the soup, so go slow here.
- Add Mrs. Pinch Seasoning and cumin powder, mix well.
- Serve in a bowl and garnish with scallions. The soup thickens as it sits, so add more broth as you wish, but it’s also good when the orzo soaks it up and it becomes more like a pasta.
This is a great soup to stuff a bunch of spinach into (we didn’t have any on hand this round). Just add the spinach right after you remove it from the heat (step 4).