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Happy New Year!

Now that the holidays are over it’s time to make those new year’s resolutions!

A few of mine are to practice yoga everyday and to eat more veggies. In the winter I tend to get lazy with my veggie consumption, even as a vegan!

I try to eat seasonally with my produce when I can, and this soup features two fantastic winter vegetables – mushrooms and Swiss chard. It also includes my favorite winter herb – fresh sage. Let’s get cooking!

3 tsp olive oil, divided
1/2 large sweet onion, diced
1 clove garlic, minced
12 oz. crimini (baby bella) mushrooms, sliced
1/2 tsp freshly ground black pepper
1 tbsp minced fresh sage
7 cups vegetable broth
2/3 cups orzo pasta
4 cups chopped Swiss chard


1. Heat 2 teaspoons olive oil in a large saucepan set over medium heat.

2. Add the onion and garlic, and cook, stirring occasionally, until onions are translucent, 4 to 5 minutes.

3. Add the remaining 1 teaspoon olive oil, mushrooms, pepper and sage.

4. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.

5. Add the vegetable broth to the onions and mushrooms. Stir well.

6. Bring the mixture to a boil over medium-high heat. Add the orzo and cook until the orzo is almost al dente.

7. Add the Swiss chard, cover the saucepan and cook for about 3 minutes, or until the Swiss chard is wilted.


PS I had to show off my new soup ladle, it was only $7.99 at TJMAXX! It has a red handle so of course I had to have it 🙂