My Veggie Soup Recipe

By Marcus Samuelsson |

It seems the seasons changed in New York in the blink of an eye over this weekend. Already, it feels like summer has been long gone. I’m always tempted to load up on heavy foods when it gets dark and cold out but meals like My Veggie Soup allow me to get warm fast without filling up. It’s a flavorful vegetarian meal – a great way to take a break from our meat-rich diets once in a blue.

Prep Details

Servings: 4-6

Prep time: 10 mins

Cooking time: 20 mins

Total time: 30 mins

Ingredients

1/2 cup uncooked orzo

2 tbsp olive oil

1 red onion, chopped

1 tbsp chili powder

1 3-inch piece of ginger, peeled and minced

2 green Anaheim chilies, chopped with seeds and ribs removed

4 garlic cloves, peeled, minced

1 tsp yellow mustard seeds

1 tsp salt

1/2 tsp white pepper

1 tbsp blond miso

2 tbsp mirin

1 tbsp soy sauce

2 cups baby spinach

2 tomatoes, coarsely chopped

2 tbsp chopped scallion(about 2 scallions)

1 avocado, peeled, pitted and cut into 1/4-inch cubes

Juice from 2 lemons

2 tbsp chopped cilantro

2 tbsp chopped Thai basil

Directions

1. Bring 3 cups of salted water to a boil in a medium pot. Add the orzo and cook until al dente, about 7 minutes. Drain and set aside.

2. Heat the 2 tablespoons olive oil in the pot over medium heat. Add the onion, chili powder, ginger, chili, garlic and mustard seed, saute until the onion has softened, about 5 minutes. Add 4 cups of water, season with the salt and white pepper and bring to a simmer. Stir in the miso, mirin and soy sauce and simmer for 10 minutes. Add the spinach, tomatoes, scallions, avocado, lemon juice, cilantro, basil, and orzo and simmer until heated through.