Directions

1. Prepare the vegetables

   Wash, peel and finely dice the carrot. Slice the celery and finely chop the onion. Mince the garlic so everything is ready before cooking.

2. Sauté the base

   Melt the butter with olive oil in a pot. Add the onion, carrot and celery and cook until soft and lightly fragrant. Add the garlic and let it bloom for a moment.

3. Add seasoning & broth

   Season with salt, pepper and a small pinch of turmeric for a soft golden color.
   Pour in the broth and bring it to a gentle simmer.

4. Add the orzo

   Once the broth is simmering, add the orzo directly into the pot. Cook until al dente, stirring occasionally so it doesn’t stick to the bottom.

5. Adjust & finish

   Taste the broth and adjust salt and pepper.
   If the soup becomes too thick (orzo absorbs a lot), add a splash of hot broth or water until it reaches your ideal consistency.

6. Serve

   Ladle the soup into warm bowls and top with grated Parmesan or fresh parsley if desired.