Spicy Tomato Soup with Orzo and Kale

Serves: 4 to 6

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

In a heavy-bottomed stock pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, cumin, red pepper flakes and oregano. Sauté until vegetables have softened and spices are fragrant, about 8 minutes. Season with salt and pepper.

Add tomatoes, tomato juice from can and stock. Bring to a boil, then simmer for 10 minutes to blend flavors.

Add kale and most of the cilantro (set aside 2 to 3 tablespoons cilantro for garnish). Simmer 15 to 20 minutes, until kale has softened and flavors have come together.

While soup is simmering, cook orzo separately until al dente. When soup is ready, adjust salt and pepper to taste. Spoon hot soup into bowls. Add a scoop of orzo to each bowl. Garnish with fresh cilantro and serve.

Recipe by Olaiya Land, PCC Cooks instructor

More about: kale, tomatoes

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