Lemon and Spinach Orzo Soup
Introduction
Lemon and Spinach Orzo Soup is a bright and hearty dish that brings together fresh flavors and comforting warmth. This soup is perfect for any time of year, offering a refreshing taste that can lift your spirits. With its combination of lemon, spinach, and orzo pasta, it makes for a healthy and fulfilling meal.
Why Make This Recipe
There are many reasons to make Lemon and Spinach Orzo Soup. First, it is quick and easy to prepare, making it ideal for busy weeknights. Second, it is packed with nutritious ingredients, including vegetables and whole grains. Lastly, the bright flavor of lemon adds a unique twist that makes this soup stand out from the crowd. It’s a great way to enjoy a delicious and healthy meal in no time!
How to Make Lemon and Spinach Orzo Soup
Making Lemon and Spinach Orzo Soup is simple. With just a few ingredients and easy steps, you can have a warm pot of soup ready in under 30 minutes!
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 1 cup orzo pasta
- 4 cups vegetable broth
- 2 cups fresh spinach
- Juice of 1 lemon
- Salt and pepper to taste
Directions:
- In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
- Stir in the minced garlic and sliced carrots; cook for about 5 minutes until the carrots start to soften.
- Add the orzo pasta and vegetable broth, bring to a boil, then reduce the heat and let simmer until the orzo is cooked, about 8-10 minutes.
- Stir in the fresh spinach and lemon juice, cooking for an additional 2-3 minutes.
- Season with salt and pepper to taste before serving.
How to Serve Lemon and Spinach Orzo Soup
Serve the Lemon and Spinach Orzo Soup hot, garnished with a sprinkle of fresh herbs if desired. This soup pairs well with crusty bread or a light salad for a complete meal. Enjoy it on its own or share it with family and friends!
How to Store Lemon and Spinach Orzo Soup
If you have leftovers, you can store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove until heated through. Please note that the orzo may absorb some of the liquid during storage, so you might want to add a little extra broth or water when reheating.
Tips to Make Lemon and Spinach Orzo Soup
- Make it ahead of time: This soup can be prepared in advance and tastes even better the next day.
- Customize the vegetables: Feel free to add other vegetables like peas or zucchini for extra flavor and nutrition.
- Adjust the lemon: If you love a strong lemon flavor, feel free to add more juice according to your taste.
Variations
You can add protein to this soup by including cooked chicken, shrimp, or even chickpeas for a vegetarian option. You can also substitute the orzo pasta with other small pasta shapes or grains if you prefer.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it before adding it to the soup.
2. Is this soup gluten-free?
To make it gluten-free, use gluten-free pasta in place of the orzo.
3. Can I make this soup vegan?
Yes, this recipe is already vegan if you use vegetable broth and skip any animal products.
Enjoy your cooking and savor the fresh flavors of Lemon and Spinach Orzo Soup!
Print
Lemon and Spinach Orzo Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A bright and hearty soup combining lemon, spinach, and orzo pasta for a refreshing and healthy meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 1 cup orzo pasta
- 4 cups vegetable broth
- 2 cups fresh spinach
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
- Stir in the minced garlic and sliced carrots; cook for about 5 minutes until the carrots start to soften.
- Add the orzo pasta and vegetable broth, bring to a boil, then reduce the heat and let simmer until the orzo is cooked, about 8-10 minutes.
- Stir in the fresh spinach and lemon juice, cooking for an additional 2-3 minutes.
- Season with salt and pepper to taste before serving.
Notes
This soup can be prepared in advance and stores well for up to 3 days. Add more broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: soup, lemon, spinach, orzo, vegan, healthy