Orzo and spinach soup – Súp orzo và spinach kiểu Ý


I do like Italian soup and make it all time either I or my husband craves for. I didn’t have kale to make a traditional version but spinach was not a bad idea at all. There would be less crunchy to your bite but soft to your teeth.


– 6 cup spinach leaves
– 3 Italian mild sausage, casing removed
– 1 garlic bulb, finely chopped
– 1/2 onion, chopped
– 1/2 tsp fennel seeds
– 1/2 to 3/4 cup orzo
– 8 cups chicken broth
– 1 tbsp olive oil
– salt to your taste


– saute the chopped onion, garlic and fennel seeds in olive oil until soften, about 5 minutes
– add the sausages and break them into pieces. Saute the sausage until golden brown, abour 10 minutes
– pour in chicken broth and bring to a boil
– add uncooked orzo and simmer until orzo is tender but still crunchy for about 12 minutes. Orzo will absorb more broth so don’t overcook it.
– add salt to your taste
– add spinach and bring to a boil then remove the soup from the heat

Serve immediately when the soup is still warm.


Non-fat frozen strawberry yogurt – kem dâu sữa chua


This quick and simple recipe can help me quench the hot weather this summer. Moreover, this frozen yogurt has no cream but it still has texture so that you would still feel crunchy from every bite.

– 1 cup non fat Plain yogurt
– 300 g frozen strawberry, hulled
– 1/4 to 1/3 cup granulated sugar, or sweeten to your taste

– drain yogurt to squeeze out the extra water
– Put all ingredients in a blender and blend them until smooth
– check the sweetness of the yogurt and add more sugar to your taste
– put the yogurt mixture into the ice cream maker and do as the manufacturer’s guidance
– serve right away and store the yogurt in freezer.