serves
6
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 1 medium sweet potato
- 1½ tbsp (30 ml) olive oil, divided
- Kosher salt
- Freshly ground black pepper
- ½ large or 1 small onion, thinly sliced
- 2 celery stalks, thinly sliced
- 2 garlic cloves, minced
- 2¼-3 tbsp grated fresh ginger
- 3 tsp ground turmeric
- 6 cups (1½ L) low-sodium chicken or vegetable broth (use vegetable to make this a vegetarian recipe)
- 1 cup (250 ml) dry orzo
- 400-450 g medium-firm tofu, diced into 2.5 cm (1 inch) pieces
- 2 cups roughly chopped kale
- 2 tbsp finely chopped parsley
- 1 lemon, juiced
- Thinly sliced red chilli, optional
Instructions
- Heat oven to 220°C (425°F).
- Peel or scrub the sweet potato and dice into approximately 2.5 cm (1 inch) cubes. Transfer to a sheet pan, toss with 3 teaspoons of olive oil, and season with salt and pepper. Roast for 20 to 25 minutes or until tender and slightly golden. Set aside.
- Heat the remaining 3 tsp oil in a large pot over medium heat. Add in the onion and celery, season with salt and pepper, and cook until slightly softened, 1 to 2 minutes. Add in the garlic, ginger and turmeric and continue to cook for an additional minute.
- Add the broth to the pot, turn the heat up to high, and bring to a boil. Once boiling, stir in the orzo and cook for 5 to 6 minutes or until the orzo is about halfway cooked.
- When the pasta has reached a toothy consistency, add in the sweet potato, tofu and kale and continue to boil for another 3 to 4 minutes or until the orzo is fully cooked, the tofu and sweet potatoes are warmed through, and the kale is wilted.
- Just before serving, stir in the parsley and lemon juice and season with more salt and pepper, if needed. If desired, serve the soup topped with a scattering of sliced chilli.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
