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Tomato-Vegetable Shorba with Orzo

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  • Serves 4

This thick and savory vegetable soup comes together in no time. It calls for Ras el Hanout, a classic North African spice blend with a rich aroma and deep flavor. Look for it in large supermarkets, or mix up your own spice blend using our recipe.

Ingredients

  • 2 cups chopped onions
  • ¾ cup chopped potato
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 3 cloves garlic, minced
  • ½ teaspoon Ras el Hanout
  • ½ teaspoon paprika
  • 1 15-oz. can tomato sauce
  • 1¼ cups chopped zucchini
  • 1 cup dried orzo pasta
  • 1 tablespoon finely snipped fresh parsley
  • 1 teaspoon finely snipped fresh mint
  • Sea salt and freshly ground black pepper, to taste
  • Steamed grains (optional)

Instructions

  1. In a large saucepan cook onions, potato, celery, and carrot in ¼ cup of water 10 minutes or until potato and carrot are tender, stirring occasionally and adding additional water, 1 to 2 tbsp at a time, as needed to prevent sticking. Add garlic, Ras el Hanout, and paprika. Cook and stir 2 minutes.
  2. In a blender combine vegetable mixture and tomato sauce. Cover and blend until smooth. Return pureed mixture to saucepan.
  3. Stir in zucchini, pasta, and 5 cups water. Cook 10 minutes or until pasta is tender. Stir in parsley and mint. Season to taste with salt and pepper. If desired, serve soup with steamed grains.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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