– 1 cup diced carrots
– ½ cup chopped scallions
– 2 garlic cloves, minced
– 8 cups vegetable broth
– 1 cup orzo pasta
– 8 oz. baby spinach, roughly chopped
– ½ tsp. sea salt or to taste
– ¼ tsp. pepper or to taste
Lastly, season the soup with salt and pepper, add the spinach leaves, and cook for another 2-3 minutes. Serve garnished with lemon wedges or Vegan Parmesan.