Ingredients
Scale
- 2 Tbsp extra virgin olive oil
- 2 large onions, roughly chopped
- 4 garlic cloves, minced
- 3 large carrots, roughly chopped
- 3 large celery stocks, chopped
- 2 bell peppers, chopped (1 red and 1 yellow)
- 1 Tbsp herbs de provence
- 4 cups chicken broth
- 1/2 cup lite coconut milk
- Lemon juice from 2 medium lemons
- 1 15 oz. can diced tomatoes, drained
- 1 cup cooked orzo
- 1/4 cup parmesan cheese
- Fresh parsley (handful)
- Sea salt + black pepper to taste
Topping/Add in ideas
- Mozzarella Cheese
- Crackers
- Crispy chickpeas
- Chicken sausage
- Shredded chicken
- Chipotle sauce (adds a great flavor)
Instructions
- Heat oil in a large pot over medium high heat. Add the onions, garlic, carrots, celery and bell pepper sauteeing until browned and softened for about 10 minutes. Stir in the herbs de provence then add the chipotle sauce, chicken broth, coconut milk, diced tomatoes and lemon juice. Add in the cooked orzo and bring to a boil. Season with salt and pepper then reduce heat to medium-low and allow soup to simmer for 15 minutes.
- Stir in parmesan cheese, parsley, sea salt and black pepper then serve into bowls. I reccomend mozzarella cheese and oyster crackers as a topping!