Food By Maria

0 In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion.  Sweat this out for around 3 - 5 minutes.   Mince the garlic + add it to the pot. Cook for 2 – 3 minutes until fragrant and slightly soft. Stir in the orzo, fresh parsley, onion powder, salt, and black pepper.  Cook for 3-4 minutes, until golden and toasted.
1 Add the zucchini, kale, lemon juice + zest, cooking for another 5 minutes.
2 Add the bouillon paste and boiling water to the pot.
3 Bring to high heat and allow to boil and cook for 8 – 10 minutes until the orzo is tender.
4 Stir in the coconut milk/ heavy cream and parmesan cheese, cooking for 5 more minutes.
Adjust any seasonings to taste.
7 Serve immediately with additional fresh parsley!