Get Well Soon Soup by @deliciouslyella

45 min

2 servings

🫒

2 tbsp

Olive oil

🧄

2 cloves

Garlic

🧅

1

Brown onion

🥕

200 g

Carrots

🥬

2 stalks

Celery

🫚

30 g

Ginger

🌿

1

Bay leaf

🍲

1 l

Vegetable stock

🍝

150 g

Small-shaped pasta

🥦

200 g

Tenderstem broccoli

🫘

400 g

Chickpeas

🍋

0.5

Lemon

🫑

1 pinch

Aleppo pepper

🌿

15 g

Chives

🧂

Flaky sea salt

⚫

Black pepper

  1. Warm
    • Olive oil
    • Garlic

    Warm the olive oil in a large saucepan over medium-low heat, add the garlic and cook for 2-3 minutes until fragrant.

  2. Add
    • Brown onion
    • Carrots
    • Celery

    Add the onion, carrot, celery, ginger, bay leaf and a generous pinch of salt; cook for 10-15 minutes until softened.

  3. Pour
    • Vegetable stock

    Pour in the vegetable stock and simmer for 8-10 minutes.

  4. Add
    • Small-shaped pasta or orzo

    Meanwhile, bring a saucepan of salted water to the boil, add the orzo and cook for 6-7 minutes until al dente.

  5. Drain
    • Small-shaped pasta or orzo

    Drain the orzo and divide between bowls.

  6. Blitz
    • Bay leaf

    Remove the soup from the heat, take out the bay leaf and blitz until smooth using a stick-blender (you can skip this step if you'd prefer to leave it chunky).

  7. Return
    • Tenderstem broccoli
    • Chickpeas

    Return the pan to the heat, bring to a simmer and add the tenderstem broccoli and chickpeas.

  8. Cook
    • Tenderstem broccoli
    • Lemon

    Cook for 3-4 minutes until the tenderstem is just cooked; stir in the lemon zest and juice.

  9. Serve
    • Small-shaped pasta or orzo
    • Chives
    • Aleppo pepper

    To serve, ladle the soup over the orzo, scatter over the chives, add a pinch of Aleppo pepper if using, a drizzle of olive oil and plenty of black pepper.

Get Well Soon Soup by @deliciouslyella

45 min

2 servings

🫒

2 tbsp

Olive oil

🧄

2 cloves

Garlic

🧅

1

Brown onion

🥕

200 g

Carrots

🥬

2 stalks

Celery

🫚

30 g

Ginger

🌿

1

Bay leaf

🍲

1 l

Vegetable stock

🍝

150 g

Small-shaped pasta

🥦

200 g

Tenderstem broccoli

🫘

400 g

Chickpeas

🍋

0.5

Lemon

🫑

1 pinch

Aleppo pepper

🌿

15 g

Chives

🧂

Flaky sea salt

⚫

Black pepper

Preparation Steps

  1. Step 1/9

    Warm the olive oil in a large saucepan over medium-low heat, add the garlic and cook for 2-3 minutes until fragrant.

    🫒Olive oil
    🧄Garlic
    🍲Saucepan

  2. Step 2/9

    Add the onion, carrot, celery, ginger, bay leaf and a generous pinch of salt; cook for 10-15 minutes until softened.

    🧅Brown onion
    🥕Carrots
    🥬Celery
    🫚Ginger
    🌿Bay leaf
    🧂Flaky sea salt
    🍲Saucepan

  3. Step 3/9

    Pour in the vegetable stock and simmer for 8-10 minutes.

    🍲Vegetable stock
    🍲Saucepan

  4. Step 4/9

    Meanwhile, bring a saucepan of salted water to the boil, add the orzo and cook for 6-7 minutes until al dente.

    🍝Small-shaped pasta or orzo
    🍲Saucepan

  5. Step 5/9

    Drain the orzo and divide between bowls.

    🍝Small-shaped pasta or orzo
    🧺Colander

  6. Step 6/9

    Remove the soup from the heat, take out the bay leaf and blitz until smooth using a stick-blender (you can skip this step if you'd prefer to leave it chunky).

    🌿Bay leaf
    🍲Saucepan

  7. Step 7/9

    Return the pan to the heat, bring to a simmer and add the tenderstem broccoli and chickpeas.

    🥦Tenderstem broccoli
    🫘Chickpeas
    🍲Saucepan

  8. Step 8/9

    Cook for 3-4 minutes until the tenderstem is just cooked; stir in the lemon zest and juice.

    🥦Tenderstem broccoli
    🍋Lemon
    🍲Saucepan

  9. Step 9/9

    To serve, ladle the soup over the orzo, scatter over the chives, add a pinch of Aleppo pepper if using, a drizzle of olive oil and plenty of black pepper.

    🍝Small-shaped pasta or orzo
    🌿Chives
    🫑Aleppo pepper
    🫒Olive oil
    ⚫Black pepper
    🥄Ladle

Composition

Ingredients

Types

Oils, Vegetables, Spices, Herbs, Condiments, Grains, Legumes, Fruits

Ingredients

Olive oil, Garlic, Brown onion, Carrots, Celery, Ginger, Bay leaf, Vegetable stock, Small-shaped pasta, Tenderstem broccoli, Chickpeas, Lemon, Aleppo pepper, Chives, Flaky sea salt, Black pepper

Notes

Olive oil (plus extra to serve), Garlic (finely chopped or crushed), Brown onion (finely chopped), Carrots (about 2 carrots, finely diced), Celery (finely diced), Ginger (about 3cm / 1 inch chunk, grated or finely chopped), Small-shaped pasta (about 2 servings, or orzo), Tenderstem broccoli (1 pack, stems finely sliced and florets cut small), Chickpeas (1 tin, drained and rinsed), Lemon (zested and juiced), Aleppo pepper (optional), Chives (1 handful, finely chopped)

Allergens

Celery, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

420 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 62g, Fat: 12g, Fiber: 12g, Sugars: 9g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 700mg, Magnesium: 60mg, Calcium: 100mg, Sodium: 950mg

Vitamins

Vitamin A: 450µg, Vitamin C: 60mg, Vitamin K: 90µg, Folate: 110µg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Saucepan, Knife, Cutting board, Ladle, Grater, Colander

Appliances

Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, When Feeling Unwell

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Smooth, Chunky, Brothy

Flavors

Citrus, Savory, Zesty, Spicy, Ginger

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Refrigerate in an airtight container : up to 3 days (Cool completely before storing,Keep below 5°C / 40°F), Freeze (soup base without pasta recommended) : up to 2 months (Store in a freezer-safe airtight container,Thaw in the fridge overnight and reheat thoroughly before serving,Pasta/orzo may become soft if frozen in the soup; best stored separately)