Looking for a comforting yet refreshing dish? This lemon orzo soup is the perfect balance of zesty lemon and tender orzo, making it a delightful addition to your culinary repertoire. Packed with nutrients and flavor, it’s ideal for any season. Whether you serve it as a starter or a main course, this soup is sure to impress your family and friends.
Ingredients
– 1 cup orzo pasta
– 4 cups vegetable broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 medium carrot, diced
– 2 celery stalks, diced
– 1 lemon (juice and zest)
– 1 cup spinach, chopped
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 10 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each serving of this lemon orzo soup contains approximately 220 calories, 5g of protein, 40g of carbohydrates, 3g of fiber, and 7g of fat. This is based on a standard serving size of 1 cup.
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of olive oil over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the diced carrot and celery, cooking until softened.
5. Pour in the vegetable broth and bring to a boil.
6. Once boiling, add the orzo pasta and reduce heat to a simmer.
7. Cook the orzo for about 8-10 minutes until tender.
8. Stir in the lemon juice, zest, and chopped spinach.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute orzo with rice or quinoa for a gluten-free option. For added protein, consider including cooked chicken or chickpeas. Feel free to add other vegetables like zucchini or peas for variation.
Serving and Pairings
This lemon orzo soup pairs wonderfully with crusty bread or a fresh garden salad. For a complete meal, serve alongside grilled chicken or fish.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat until heated through. This soup can also be frozen, but the orzo may become softer upon reheating.
Cooking Mistakes
- Using too much lemon juice can overpower the soup.
- Not cooking the orzo separately can make the soup too thick.
- Skipping the sauté step for vegetables may lead to less flavor.
- Overcooking the spinach can make it mushy.
- Using old broth can affect the taste.
Helpful Tips
- Use homemade broth for the best flavor.
- Adjust lemon juice according to your taste preferences.
- Experiment with fresh herbs like dill or basil for added freshness.
- Make a double batch and freeze for quick meals.
FAQs
Can I make this soup in advance?
Yes, you can prepare the soup in advance. However, add the orzo and spinach just before serving to maintain their texture and flavor.
Is this soup gluten-free?
Traditional orzo is made from wheat, but you can find gluten-free orzo alternatives made from rice or corn.
Can I add protein to this soup?
Absolutely! Cooked chicken, turkey, or chickpeas can be added for extra protein and heartiness.
How long does this soup last in the fridge?
The soup will last up to 3 days in the refrigerator when stored in an airtight container.
Can I use frozen vegetables?
Yes, frozen vegetables can be used in place of fresh ones. Just add them to the pot in the last few minutes of cooking.
Conclusion
This lemon orzo soup is a delightful option for a light meal or appetizer, bursting with flavor and nutrition. Easy to prepare and customize, it’s sure to become a favorite in your household. Enjoy this refreshing soup any time of the year!
Lemon Orzo Soup
Ingredients
- 1 cup orzo pasta
- 4 cups vegetable broth
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium carrot diced
- 2 celery stalks diced
- 1 lemon juice and zest
- 1 cup spinach chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the diced carrot and celery, cooking until softened.
- Pour in the vegetable broth and bring to a boil.
- Once boiling, add the orzo pasta and reduce heat to a simmer.
- Cook the orzo for about 8-10 minutes until tender.
- Stir in the lemon juice, zest, and chopped spinach.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Nutrition
