Fresh vegetable soup is wonderful on a dark November day. Nothing is more pleasurable than making home made soup with fresh chicken stock and wonderful Autumn vegetables. The orzo, lentils and tomato paste give this soup a rich, velvety texture that is comforting at the end of a long day.
Old Halifax Farmer’s Market
Leeks & Brussels Sprouts
Local Source Market
2 L Home Made or Low Sodium Chicken Broth
½ C Orzo
½ C Puy Lentils
3 Rainbow Carrots – thinly sliced rounds
1 Leek – finely sliced lengthwise
6-8 Brussels Sprouts – trimmed and halved through the core
3 Tbsp Tomato Paste
2 Tbsp Parsley – finely chopped
Freshly Ground Black Pepper
Sea Salt To Taste
Bring chicken stock to a boil. Stir in tomato paste to make a rich and creamy base.
Add orzo and lentils. Add carrots, leeks and Brussels sprouts.
Reduce heat to medium low, add parsley and simmer until orzo is cooked and vegetables are tender. 20 minutes.
Add sea salt and freshly ground pepper. Serve.