Description
This lemon orzo soup is a light, refreshing meal with bright citrus flavor and satisfying pasta.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup orzo pasta
- 1 lemon, juiced (about 3 tablespoons)
- 2 cups fresh spinach
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add garlic and cook for 1 more minute.
- Pour in vegetable broth and bring to a boil.
- Stir in orzo pasta and reduce heat to a simmer. Cook for 8-10 minutes until orzo is tender.
- Remove the pot from heat. Stir in lemon juice and fresh spinach.
- Season with salt and black pepper.
- Ladle soup into bowls and garnish with chopped parsley.
Notes
- Add cooked shredded chicken for extra protein.
- Substitute kale for spinach if you prefer.
- The soup thickens as it sits. Add more broth when reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 850mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg