Aubree's Vegetable Orzo Soup

Hey guys! Since it’s now officially autumn and therefore cold and flu season, I thought I would share my vegetable orzo soup recipe. It’s a blend of a ton of nutrient rich vegetables, garlic, chicken broth, some olive oil, fresh and dried herbs and a lot of seasoning. I try to use all organic ingredients or things I’ve grown if possible (although my herbs are the only thing still standing right now in the garden). I like to top it off with a big dollop of greek yogurt and crispy chili oil. This is a great way to get kids to eat vegetables, especially if they are funny about textures and boosts your immunity too! Kid, and very picky parent approved. 😊 Serve it with some warm, crusty bread and it makes a great dinner on a chilly night and boosts your immunity too! Now let's hope this soup summons some chilly nights because it’s like 86 degrees here. Haha! Hope you enjoy this impromptu cooking video.

*Also, please don’t come at me about my plastic cutting board. I know I need a wood one! 😊

This recipe makes about 20-30 servings (we freeze it and eat it over a few weeks)
4 sweet onions
6 to 10 tablespoons minced garlic
2 bags of organic carrots
2 bags of organic celery
2 organic sweet potatoes
2 whole organic cabbages
1 large bag of organic kale
Fresh herbs (I used rosemary and oregano)
Dried herbs and spices to taste
2 lbs of orzo
2 cartons of chicken broth
Vegetable broth saved from boiling the vegetables


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Hello everyone! We're the Clark family. Colt (the dad) is a professional musician and Aubree (me, the mom behind the camera) is a photographer. Together we home school our three children. To keep busy during the shutdown we started learning and recording a new song every other day to share with our friends and family. We love playing music and spending time together as a family. Hopefully these songs brighten your day!