Orzo is a rice-shaped pasta. Look for the tricolor variety. While the orzo cooks, the vegetables for this soup roast in the oven, resulting in a sweet, smoky flavor when submerged in the broth.

　　

Ingredients

6 servings

　　1 tablespoon olive oil, plus more for the pan

　　1 medium red bell pepper, diced

　　2 large celery stalks, sliced into 1 1/2-inch-long pieces on the diagonal

　　8 baby carrots, quartered lengthwise

　　1 medium turnip, peeled and diced

　　1 cup sliced baby bella or cremini mushrooms

　　1 cup orzo

　　One 32-ounce carton low-sodium vegetable broth

　　2 to 3 tablespoons minced fresh dill

　　Salt and freshly ground pepper to taste

　　

Step 1

Preheat the oven to 425°F. Lightly oil a roasting pan.

　　

Step 2

Combine the bell pepper, celery, carrots, turnip, and mushrooms in a mixing bowl. Drizzle with the olive oil and stir together. Transfer the vegetables to the prepared pan. Roast for 20 minutes, or until the vegetables are touched with brown spots. Stir once or twice during this time.

　　

Step 3

Meanwhile, bring 3 cups water to a boil in a small pot. Add the orzo and simmer steadily until al dente, about 8 minutes (don’t drain). Once the orzo is done, immediately pour in the vegetable broth and remove from the heat.

　　

Step 4

When the vegetables are done, stir them into the soup along with fresh dill to taste. Return to the heat until heated through. Season with salt and pepper and serve.

　　

menu suggestions

Step 5

A perfect partner for this soup is pizza, which can bake at the same time—and same temperature—as the veggies. Choose between White Pizza with Sweet Potato and Caramelized Onions (page 136) or Very Green Veggie Pesto Pizza (page 142).

　　

Step 6

Wraps filled with a protein food and plenty of cool, raw vegetables provide a nice foil for the flavor and texture of this soup. Many of the ideas under Easy, Tasty Wraps (page 151) would work well—take your pick!

　　

Step 7

For a soup-and-salad dinner, serve with Spinach, Artichoke, and Chickpea Salad (page 156) and fresh bread.

　　

nutrition information

Step 8

Calories: 158

　　

Step 9

Total Fat: 3g

　　

Step 10

Protein: 5g

　　

Step 11

Carbohydrates: 28g

　　

Step 12

Fiber: 2g

　　

Step 13

Sodium: 285mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).