Print
Fresh Pea and Carrot Soup with Rice Orzo Pilaf
Although pine nuts are the more traditional ingredient in pesto, pepitas (green pumpkin seeds) are a nice, flavorful, yet inexpensive, alternative. I buy pepitas in the bulk section of my coop.
Ingredients
Scale
For the rice orzo pilaf
- 2 tablespoons extra-virgin olive oil
- 1 cup white or arborio rice
- 1/2 cup orzo
- 3 – 4 cups veggie stock
- 1/2 teaspoon salt
For the soup
- 2 tablespoons extra-virgin olive oil
- 4 carrots, cut into 1/4-inch cubes
- 1 large yellow onion, chopped
- Salt and pepper
- 1 cup dry white wine
- 4 tablespoons nutritional yeast
- 5 cups veggie stock
- 2 cups fresh or thawed frozen organic peas
For the pesto
- 1 cup flat-leaf parsley leaves
- 1/2 cup fresh mint leaves
- 1/4 cup white miso paste
- 3 tablespoons pepitas, lightly toasted
- 1 large or 2 small cloves garlic, halved
- 2 tablespoons vegan butter
- 1/3 cup extra-virgin olive oil
- 1 cup fresh pea shoots (optional)
Instructions
- If you have a rice cooker, use that and follow the rice cooker instructions to make rice orzo pilaf. Otherwise, in a large saute pan with a tight fitting lid add olive oil and heat over medium-high heat until shimmering.
- Add orzo, stir to coat in oil and cook until orzo becomes golden and fragrant. Add rice, stirring, and cook until translucent. Add 3 cups stock and season with salt. Bring to a simmer, reduce heat to low, and cover. Stir rice occasionally and add a bit more stock if the rice begins to stick. Cook for 15-20 minutes until rice is tender, and liquid is absorbed.
- While rice pilaf is cooking, heat the olive oil in a large heavy bottom pan. Add the carrots and onions. Season with salt ad pepper and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
- Add the wine and nutritional yeast. Stir to combine. Add stock, increase the heat to high, and bring to a boil. Lower heat and simmer until carrots are tender.
- In the bowl of a food processor, combine parsley, mint, miso, pepitas, garlic, vegan butter into a thick paste. Add about 1/4 cup olive oil in a thin stream. Stir the pesto into the rice pilaf.
- Add the peas to the soup pot and cook for 3 to 5 minutes, until the peas are bright green and heated through. Remove from heat.
- Divide the prepared rice between of 4 large bowls. Top with the soup. Stir to combine. Garnish with fresh pea shoots, if using.
Inspiration:
https://www.rachaelraymag.com/recipe/pea-carrot-soup-with-rice
https://onebitevegan.com/vegan-miso-soup-rice-carrots-pea-shoots/
https://www.jamieoliver.com/recipes/vegetables-recipes/spring-vegetable-stew-vignole/