Zesty Lemon Orzo Soup

$- 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 6 cups vegetable broth - 1 cup orzo pasta - 1 cup fresh spinach, chopped - Juice of 1 lemon - Zest of 1 lemon - 1 teaspoon dried thyme - Salt and pepper to taste For this soup, olive oil gives a great base. The onion and garlic add a nice aroma. Carrots and celery bring crunch and sweetness. Vegetable broth makes the soup hearty. Orzo pasta adds a bit of chewiness. Fresh spinach is bright and healthy. The lemon juice and zest give it a zesty kick. Thyme and seasoning bring all the flavors together. - Grated Parmesan cheese - Fresh parsley for garnish You can add grated Parmesan for a rich finish. Fresh parsley makes the soup look nice and adds flavor. - Alternative broths (chicken, beef) - Fresh vs. dried herbs If you want, use chicken or beef broth instead of vegetable broth. Fresh herbs taste great, but dried ones work too. Just use less if you choose dried herbs. {{ingredient_image_1}} - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 small diced onion and sauté for 3-4 minutes until it’s soft. - Stir in 2 minced garlic cloves, 2 diced medium carrots, and 2 diced celery stalks. - Cook these veggies for about 5 minutes. This makes them tender and tasty. - Pour in 6 cups of vegetable broth. Bring this mix to a boil. - Add 1 cup of orzo pasta to the pot. Lower the heat to a simmer. - Cook for 8-10 minutes until the orzo is soft. Stir often to prevent it from sticking. - Stir in 1 cup of chopped fresh spinach, the juice of 1 lemon, lemon zest, and 1 teaspoon of dried thyme. - Season with salt and pepper to taste. Cook for another 2-3 minutes until the spinach wilts. - Taste the soup. Adjust the flavor with more salt, pepper, or lemon if needed. - Serve the soup in deep bowls. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese. - For a bright touch, add a lemon slice on the side. Enjoy your warm bowl of lemon orzo soup! To perfect your One Pot Lemon Orzo Soup, adjust the cooking times based on your stove. For a softer orzo, you can extend the simmering time by a few minutes. This will help the pasta soak in more flavor. To achieve maximum flavor, always start with fresh ingredients. Sautéing the onion and garlic until they release their scent builds a strong base. Add the lemon juice and zest at the end for a bright taste. It makes the soup zing! Pair your soup with a crisp salad or some crusty bread. A side of garlic bread complements the lemony flavor perfectly. You can also serve it with a light and refreshing cucumber salad. For garnishes, fresh parsley adds color and flavor. Grated Parmesan cheese gives a rich touch. You can also add a slice of lemon on top for a pretty finish. If you want to scale the recipe, simply double the ingredients. Use a larger pot to hold everything. This soup is great for gatherings as it pleases many. When it comes to storage, keep leftovers in an airtight container. It lasts about three days in the fridge. To reheat, warm it on the stove over low heat. Add a splash of broth if it thickens too much. Pro Tips Use Fresh Ingredients: The flavor of your soup will greatly improve by using fresh vegetables and herbs. Fresh spinach and freshly squeezed lemon juice will elevate the taste. Cook Orzo Al Dente: To prevent the orzo from becoming mushy, cook it just until al dente. It will continue to soften as it sits in the hot soup. Adjust Seasoning: Before serving, always taste and adjust the seasoning. A pinch more salt or a dash of pepper can make a big difference. Make it a Meal: To turn this soup into a heartier meal, consider adding cooked chicken or chickpeas for added protein and texture. {{image_2}} You can add protein to your One Pot Lemon Orzo Soup for a heartier meal. Chicken works great. Simply add cooked, shredded chicken when you stir in the spinach. You can also use beans for a vegetarian option. They add protein and fiber, making the soup filling. Changing the herbs can also change the flavor. Try fresh dill or basil instead of thyme. Each herb gives a unique taste that brightens the soup. Experiment to find what you like best. If you need a gluten-free version, swap orzo for gluten-free pasta. Many brands offer tasty options that cook well in soup. Look for a small pasta shape to keep the texture similar. For a vegan option, make sure your broth is vegetable-based. You can skip the cheese and still enjoy rich flavors. Nutritional yeast can give a cheesy taste without dairy. Incorporating seasonal vegetables can make your soup even better. In spring, add peas or asparagus for a fresh crunch. In fall, try diced squash or sweet potatoes for warmth. Make adjustments based on the season. In winter, add root veggies like turnips or parsnips. Each season brings different flavors that can enhance your soup. Enjoy the variety! You can store leftovers of your one pot lemon orzo soup for about 3 to 4 days. To keep it fresh, let the soup cool to room temperature before putting it in the fridge. Use an airtight container to prevent any smells from other foods. When you're ready to enjoy it, just reheat on the stove or in the microwave. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. This soup freezes well for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheat gently on the stove, adding a little broth or water if it's too thick. Look for signs of spoilage to ensure your soup is still good. If you see any mold or an off smell, it’s best to throw it away. If the soup looks fine and smells fresh, it should be safe to eat. Always trust your senses when checking food. What can I use instead of orzo? You can use any small pasta, like ditalini or acini di pepe. Quinoa or rice also work well, but adjust cooking times. They add great texture too. Can I make this soup in advance? Yes, you can make this soup ahead of time. Just let it cool and store it in the fridge. It tastes even better the next day! How to make it creamier? To make the soup creamier, stir in a bit of cream or milk after cooking. You can also add a dollop of sour cream or Greek yogurt before serving. Can I use fresh spinach? Absolutely! Fresh spinach adds bright color and flavor. Just toss it in at the end and let it wilt for a minute. What is the best broth to use? Vegetable broth works best for a light flavor. If you want a richer taste, use chicken broth. Both options will make your soup delicious! How to store lemon zest? Store lemon zest in an airtight container in the fridge. It stays fresh for about a week. You can also freeze it in small portions for later use. This blog post covered essential and optional ingredients for a flavorful soup. I shared tips for preparation, cooking, and serving. You learned about variations for different diets and seasons. I also provided guidance on storage, freezing, and answering common questions. In my final thoughts, remember that soup is versatile and fun. Use your favorite flavors and make it your own. Happy cooking!$

A refreshing and flavorful soup made with orzo pasta, fresh vegetables, and zesty lemon.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 200 kcal

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
6 cups vegetable broth
1 cup orzo pasta
1 cup fresh spinach, chopped
1 unit Juice of 1 lemon
1 unit Zest of 1 lemon
1 teaspoon dried thyme
to taste Salt and pepper
for garnish Fresh parsley
optional Grated Parmesan cheese for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic, carrots, and celery. Cook for an additional 5 minutes, allowing the vegetables to soften.
Pour in the vegetable broth and bring the mixture to a boil.
Add the orzo pasta to the pot, reduce the heat to a simmer, and cook for 8-10 minutes, or until the orzo is tender.
Stir in the fresh spinach, lemon juice, lemon zest, and dried thyme. Season with salt and pepper to taste. Cook for another 2-3 minutes until the spinach is wilted.
Remove from heat and let it sit for a couple of minutes before serving. Adjust seasoning if necessary.

Notes

Serve the soup in deep bowls, garnished with fresh parsley and a sprinkle of grated Parmesan cheese if desired. You can also add a slice of lemon on the side for a bright finishing touch.

Keyword lemon, orzo, soup, vegetarian