Kelp and Orzo Soup by Dave Santos (Copy)

4 tablespoons extra-virgin olive oil

1 cup diced carrots (from 2 large carrots)

1 cup diced onion (from 1 medium onion)

1 cup diced celery (from 4 stalks of celery)

3 cloves garlic, chopped

2 cups chopped kelp

1 tablespoon salt

1 teaspoon freshly ground pepper

2 quarts of vegetable stock

1 cup orzo

In a large stock pot, over medium heat, heat the olive oil. Add the carrots, onion, celery, and garlic. Sweat the vegetables for about 10 minutes, until they have softened. Add the kelp, salt, pepper, and vegetable stock. Bring to a simmer, and simmer gently for 30 minutes, until all the flavors have melded together. Add the orzo at this point, and simmer until it’s tender, about 10 minutes. If soup gets a little thick, you can add a little more stock to adjust.

Excerpted from EAT LIKE A FISH by Bren Smith. Copyright © 2019 by Bren Smith. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.