Description
This comforting Lemon Orzo Soup is a light and flavorful dish that combines tender orzo pasta, fresh vegetables, and a bright lemony finish. Perfect for a cozy meal, it features sautéed carrots, celery, and onions simmered in broth, then enlivened with fresh lemon juice and zest, garnished with aromatic herbs for a refreshing touch.
Ingredients
Scale
Soup Ingredients
- 4 cups chicken or vegetable broth
- 1 cup orzo pasta
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley or dill, for garnish
- 2 tablespoons olive oil (for sautéing)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onions, diced carrots, and celery. Cook, stirring occasionally, until the vegetables are softened but not browned, about 5-7 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Simmer Soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, add the orzo pasta. Reduce heat to medium-low and cook the orzo according to package instructions, typically about 8-10 minutes, until al dente.
- Add Lemon: Remove the pot from heat. Stir in the fresh lemon juice and lemon zest to brighten the flavors of the soup.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as desired. Ladle the soup into bowls and garnish with chopped fresh parsley or dill for a herbal note. Serve warm and enjoy your comforting lemon orzo soup.
Notes
- Use vegetable broth to keep the soup vegetarian-friendly.
- Adjust lemon juice according to your taste preference for tartness.
- For a richer soup, you can add a splash of cream or a sprinkle of grated Parmesan when serving.
- Leftover soup keeps well refrigerated for up to 3 days and reheats easily on the stovetop.