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1
Preheat the oven to 425F.
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2
Lightly oil a roasting pan.
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3
Combine the bell pepper, celery, carrots, turnip, and mushrooms in a mixing bowl.
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4
Drizzle with the olive oil and stir together.
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5
Transfer the vegetables to the prepared pan.
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6
Roast for 20 minutes, or until the vegetables are touched with brown spots.
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7
Stir once or twice during this time.
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8
Meanwhile, bring 3 cups water to a boil in a small pot.
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9
Add the orzo and simmer steadily until al dente, about 8 minutes (dont drain).
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10
Once the orzo is done, immediately pour in the vegetable broth and remove from the heat.
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11
When the vegetables are done, stir them into the soup along with fresh dill to taste.
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12
Return to the heat until heated through.
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13
Season with salt and pepper and serve.
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14
A perfect partner for this soup is pizza, which can bake at the same timeand same temperatureas the veggies.
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15
Choose between White Pizza with Sweet Potato and Caramelized Onions (page 136) or Very Green Veggie Pesto Pizza (page 142).
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16
Wraps filled with a protein food and plenty of cool, raw vegetables provide a nice foil for the flavor and texture of this soup.
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17
Many of the ideas under Easy, Tasty Wraps (page 151) would work welltake your pick!
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18
For a soup-and-salad dinner, serve with Spinach, Artichoke, and Chickpea Salad (page 156) and fresh bread.
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19
Calories: 158
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20
Total Fat: 3g
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21
Protein: 5g
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22
Carbohydrates: 28g
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23
Fiber: 2g
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24
Sodium: 285mg
