Description
Looking for a comforting, warming meal? Try this Coconut Curry Meatball Orzo Soup! Packed with garlic, ginger, creamy coconut milk, kale, and aromatic curry powder, this soup offers a burst of exotic flavors. Topped with plant-based meatballs and orzo for satisfying texture, it’s a dish that will tantalize your taste buds and warm your soul.
Ingredients
Units
Scale
For the Soup:
- 1 (13 oz.) package plant-based meatballs (such as Gardein)
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon minced ginger
- 2 teaspoons Tamari sauce (or soy sauce)
- 1 tablespoon curry powder
- 1 tablespoon red curry paste
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric powder
- 4 cups vegetable stock (organic)
- 1 (14 oz.) can full-fat coconut milk
- 1/2 cup dried orzo
- 1 cup chopped kale
- Red pepper flakes (for garnish)
Instructions
- Make the Soup:
In a medium-sized Dutch oven pot over medium-high heat, add olive oil. Once heated, sauté the chopped onions, minced ginger, and garlic until fragrant and translucent, about 2-3 minutes.
Add the plant-based meatballs and sear on all sides until slightly charred. - Add the Spices and Liquids:
Stir in the curry powder, turmeric, red curry paste, Tamari sauce, salt, black pepper, vegetable stock, coconut milk, orzo, and chopped kale. Mix everything together until well combined.
Reduce heat to low and let simmer for 15-20 minutes, or until the meatballs are fully cooked and the orzo is tender. Note that the soup will thicken as the orzo cooks. - Serve:
Remove from heat and serve immediately. Garnish with red pepper flakes and pair with garlic bread or naan, if desired.
Notes
- For a gluten-free option, ensure the orzo is gluten-free.
- This recipe is already vegan and dairy-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg