Lemon Orzo Soup

Delicious and easy 30 minute soup. Perfect for the last days of winter!

Vegan

INGREDIENTS

• 1 tbsp extra virgin olive oil 
• 1 tbsp vegan butter 
• 2 medium carrots peeled + chopped 
• 1/2 medium yellow onion chopped 
• 3 cloves garlic minced 
• Handful fresh oregano + thyme OR 1 tsp each dried 
• 6 cups water OR vegetable/vegan broth 
• 1 cup uncooked orzo 
• 2 cups baby spinach or kale 
• 1 can white cannellini beans, drained and rinsed 
• Fresh juice from one lemon  
• 1 tbsp chopped fresh parsley or 1-2 tsp dried 
• 1/4 tsp sea salt 
• 10-12 grinds fresh-ground black pepper 
• 2 tbsp Eversio Wellness BALANCE 4 Mushroom Blend
• 2 tbsp Tahini - optional, but recommended! 

DIRECTIONS

1. Warm olive oil + butter in a large dutch oven or deep pot over medium-high heat. Add onions + carrots, sauté for 4-5 minutes. Add garlic, oregano + thyme. Cook for 30-60 seconds, just until fragrant. 

1. Add in broth + BALANCE + tahini. Bring to a boil. Add orzo, then reduce heat to medium. Simmer for 7-8 minutes, stirring frequently, just until the orzo is tender. 

1. Mix in spinach + beans. Allow about 1 minute for the spinach to wilt. Add lemon juice, parsley, salt + pepper. Serve and enjoy!