Tomato-Basil Vegetable Soup

Serves:4

vegetable soup

Ingredients

1 tablespoon vegetable oil
1 parsnip, peeled and diced
1 turnip, peeled and diced
2 carrots, peeled and diced
2 stalks celery, diced
1 leek, diced
1 onion, diced
2 tablespoons tomato paste
¼ teaspoon dried thyme
1 clove garlic, minced
4 ½ cups vegetable broth
1/3 cup uncooked orzo
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
fresh basil leaves for garnish
salt and pepper to taste

Directions

1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.