Serves 1
Directions
- 1Season and roast a whole head of garlic and some broccoli to bring out more of their natural sweetness and complex flavors.
- 2Add the roasted garlic and broccoli to a pot with some sauteed shallots and extra seasoning.
- 3Pour in your broth and bring to a low boil.
- 4Stir in your orzo.
- 5When the orzo is close to being al dente, stir in some lemon and pesto.
- 6Serve the soup as you like, for example, with leftover dried broccoli and marinated tofu for “feta”-like vibes.
Ingredients
- 1 garlic bulb
- 2.5 tbsp olive oil
- 1 lb broccoli crowns (about 3 small heads of broccoli)
- 1 tsp garlic powder
- 1 tbsp fresh thyme
- 2 shallots, diced
- 0.5 tsp fennel seeds
- 0.25 tsp red pepper flakes
- 4 cups warm good quality vegetable broth
- 2 cups warm water (or more vegetable broth)
- 0.75 cup dry orzo
- 1 Zest and juice of lemon
- 1 tbsp pesto, I used a homemade dairy-free version
- 2 tbsp pesto, I used a homemade dairy-free version
- Fresh dill, for garnish
- Kosher salt to taste
- Pepper to taste
- Homemade or store bought plant-based “feta” For topping
- marinated tofu
Equipment
pot
Tips
- Seasoning and roasting garlic and broccoli brings out more natural sweetness and complex flavors.
- Changing the cooking method can extract more flavor from simple ingredients.
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