Quick Vegetable Soup

Lunches around here are actually kinda hard to plan. I don't want to eat a sandwich all the time. Nor does Little Man. I am not a big can soup eater. I also don't like making a huge mess for just lunch either. So when I found this recipe, I was sold. Its literally quick, easy and oh so delicious. In fact, Other Chef devoured it and he's all about "meat" and not just vegetables. Not to mention, its extremely low in calories...who doesn't love that?? I did change it up a big. I didn't use the chili-garlic sauce. I seasoned it with chili powder (to taste), garlic powder (to taste) and some salt and pepper. It was DELICIOUS and I can't wait to make it again. In fact, I am sitting here contemplating making it again but apparently, the boys want Grilled PB and Honey Sandwiches for lunch. Oh...fine.

Recipe's after the pictures!!

What I used

The delicious soup done!! 

Verdict is DELICIOUS and this will definetly be a lunch option from now on :D

Ingredients

• 1 teaspoon Butter
• 10 whole Baby Carrots, Rough Chopped
• 2 whole Celery Stalks, Rough Chopped
• ½ whole Yellow Onion, Chopped
• 2 cups Vegetable Broth
• ¼ teaspoons Chili-garlic Sauce, Or To Taste
• 3 Tablespoons Orzo

Preparation Instructions

Melt butter in a small pot over medium heat. Then add veggies and saute 5 minutes, until carrots and celery are crisp-tender and onions are translucent. Stir in broth and chili garlic sauce and bring to a boil. Add orzo and cook until al dente (about 9 minutes). Salt to taste.
Note: This doesn’t store well, because the pasta soaks up all of the broth. It’s best to make this right before eating.