Sauté the onion in a little oil. Add the carrots and potatoes, stir them together briefly. Add 2 cups of water or enough to cover the vegetables, and boil them until half-cooked.

Sauté the orzo in a little oil until golden brown.

Once the vegetables are cooked, add the orzo. If needed, add a cup or more of water.

Let it boil for 15 minutes, then add the spices and vegetable bouillon cube. Let it simmer for 10 minutes on low heat.

Add the chopped parsley, let it sit for 2 minutes, then turn off the heat and keep it covered.

Serve in a bowl and garnish with a little parsley in the center.