Lemon Orzo Soup
Lemon orzo soup is a delightful blend of flavors that brings a touch of brightness to your table. This comforting dish features tender orzo pasta, vibrant lemon, and fresh herbs, making it perfect for a light lunch or dinner. Easy to prepare and bursting with flavor, it’s sure to become a family favorite. Enjoy a bowl of this soup with a slice of crusty bread for a complete meal.
Ingredients
– 1 cup orzo pasta
– 4 cups vegetable broth
– 1 medium onion, diced
– 2 garlic cloves, minced
– 2 carrots, diced
– 1 celery stalk, diced
– 1 lemon, juiced and zested
– 1 cup spinach or kale, chopped
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each serving (1 bowl) contains approximately:
– Calories: 220
– Protein: 6g
– Carbohydrates: 35g
– Fat: 5g
– Fiber: 2g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. In a large pot, heat a splash of olive oil over medium heat.
2. Add the diced onion, garlic, carrots, and celery; sauté until softened.
3. Stir in the orzo pasta and cook for 2 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for about 10 minutes until orzo is tender.
6. Add lemon juice and zest, stirring to combine.
7. Fold in the chopped spinach or kale.
8. Season with salt and pepper to taste.
9. Remove from heat and let sit for a few minutes.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
For a heartier soup, consider adding cooked chicken or beans. Quinoa or rice can replace orzo for a gluten-free option. Use vegetable broth to keep it vegetarian, or chicken broth for added flavor.
Serving and Pairings
Lemon orzo soup pairs excellently with a fresh garden salad or sandwiches. A side of crusty bread or a light lemon vinaigrette can enhance the meal, making it perfect for lunch or dinner.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth if it thickens. This soup can be frozen, but the orzo may become mushy upon thawing.
Cooking Mistakes
- Overcooking the orzo can make it mushy; add it in the last 10 minutes of cooking.
- Forgetting to season may lead to bland soup; taste and adjust seasoning as needed.
- Using too much lemon can overpower the dish; start with less and adjust.
- Not letting the soup sit after cooking can miss out on developing flavors.
- Skipping the fresh herbs can reduce the flavor profile significantly.
Helpful Tips
- Always use fresh lemon juice for the best flavor.
- Experiment with different greens like arugula or chard.
- Make it creamy by adding a splash of cream or coconut milk.
- Top with grated Parmesan for a savory twist.
FAQs
Can I make lemon orzo soup ahead of time?
Yes, you can prepare the soup ahead of time. However, it’s best to add the orzo just before serving to prevent it from becoming mushy.
Is lemon orzo soup healthy?
Absolutely! It’s packed with vegetables and can be customized to include lean proteins, making it a nutritious option.
Can I use other types of pasta?
Yes, you can substitute orzo with other small pasta shapes like ditalini or even rice, but adjust cooking times accordingly.
How can I make this soup vegan?
Simply use vegetable broth and omit any animal products. Add tofu or additional beans for protein.
What goes well with lemon orzo soup?
This soup pairs nicely with salads, grilled cheese, or a slice of sourdough bread for a complete meal.
Conclusion
Lemon orzo soup is a bright, flavorful dish that’s easy to prepare and perfect for any occasion. With its fresh ingredients and comforting qualities, it’s sure to please everyone at the table. Enjoy a bowl today and savor the delightful taste of this simple yet satisfying soup.
Lemon Orzo Soup
Ingredients
- 1 cup orzo pasta
- 4 cups vegetable broth
- 1 medium onion diced
- 2 garlic cloves minced
- 2 carrots diced
- 1 celery stalk diced
- 1 lemon juiced and zested
- 1 cup spinach or kale chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a splash of olive oil over medium heat.
- Add the diced onion, garlic, carrots, and celery; sauté until softened.
- Stir in the orzo pasta and cook for 2 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 10 minutes until orzo is tender.
- Add lemon juice and zest, stirring to combine.
- Fold in the chopped spinach or kale.
- Season with salt and pepper to taste.
- Remove from heat and let sit for a few minutes.
- Serve hot, garnished with fresh parsley.