Orzo & Spinach Soup - Remade for Parosmia

This recipe is super easy and comforting on a cold, winter day.

Vegetarian Orzo & Spinach Soup

Ingredients:

• 6 cups vegetable stock

• 1 cup carrots diced

• 14oz can diced tomatoes

• 1 ½ cups orzo pasta

• ½ tsp dried Italian seasoning

• 1 tsp salt and pepper

• 4 cups spinach

Optional toppings:

• freshly-grated Parmesan cheese

• crushed red pepper flakes

Instructions:

1. Heat vegetable stock in a large stockpot over medium-high heat.

2. Add carrots, tomatoes, orzo pasta, Italian seasoning, salt and pepper. Stir to combine.

3. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

4. Stir in the spinach and cook for 1 to 2 minutes until it is wilted. Season with salt and pepper to taste.

5. Serve warm with your desired toppings. I like thick, crusty bread on the side.

Note: If you're using store bought vegetable stock, it may have ingredients that don't agree with the parosmia palate (example: onions, garlic...). Always read labels. The vegetable stock can be replaced with water.