Description
This coconut curry meatball orzo soup is a warm, comforting dish packed with rich flavors from garlic, ginger, creamy coconut milk, and aromatic curry spices. Tender plant-based meatballs and orzo make it a satisfying, hearty meal. Perfect for a cozy lunch or dinner
Ingredients
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
- Sauté Aromatics: Heat olive oil in a Dutch oven over medium-high heat. Sauté onion, garlic, and ginger until fragrant, about 2-3 minutes.
- Cook Meatballs: Add plant-based meatballs and sear on all sides until slightly charred.
- Add Spices and Liquids: Stir in curry powder, turmeric, red curry paste, Tamari sauce, salt, black pepper, vegetable stock, coconut milk, orzo, and kale. Mix well.
- Simmer: Reduce heat to low and simmer for 15-20 minutes, or until meatballs are heated through and orzo is tender. The soup will thicken as it cooks.
- Serve: Remove from heat and serve immediately, garnished with red pepper flakes. Enjoy with garlic bread or naan!
Notes
- If you prefer a spicier soup, feel free to add more red curry paste or fresh chili peppers.
- For a more hearty meal, you can add more plant-based meatballs.
- Leftovers can be stored in the fridge for 2-3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 0mg