I must be honest with you, I actually didn’t have plans in even posting the recipe for this soup. I came home the other night, took a quick inventory of what I had in the fridge and started preparing supper like I was on the tv show “Chopped”. Have you seen or do you watch that show? Well, if you have, then trust me in knowing, it looks like that in my kitchen a lot of the time. *smiles*
I don’t always plan out meals, and dinner is often like rolling the dice at my house and seeing what I come up with it. I know I’m not alone here. What say you all? Anyway, this soup is a very yummy result of that.
Now, when I first started making this soup, I was thinking of a soup like “Chicken Noodle” minus the chicken obviously, with a good ol’ Mirepoix base. And then as it started coming together, I thought, “Oooohhhh some cream would go really nicely in this”….and then the lemon came to mind….and then I decided to throw in a little spinach.
I will have to remember this soup, if I’m ever feeling under the weather. It’s the perfect feel good pick me up type of soup. And I imagine it will also be great for nursing a cold by adding a little turmeric to it and leaving out any dairy products.
Recipe: Serves 3 – 4
2 – 3 tablespoons of a good Olive Oil (or oil of your choice)
2 medium Carrots (sliced)
1 medium Yellow Onion (diced)
1 – 2 stalks of Celery (finely chopped)
2 Cloves of Garlic (minced)
1 pinch of Red Chili Flakes (optional)
5 – 6 cups of Vegetable Broth (or water)
1/2 – 3/4 cup of Orzo Pasta
1 cup of Half and Half Milk (Can be substituted with a heavy non-dairy milk such as coconut milk to make this soup vegan)
1 – 2 small Lemons (zest 1 Lemon – and you’ll use the juice of this one in the soup)
(And very thinly slice the other for a garnish if you’d like.)
2 – 3 cups of Spinach (lightly packed, hard stems removed, and roughly chopped if needed)
Sea Salt and Freshly Ground Black Pepper to taste
A “good” freshly Grated Parmesan Cheese (1/4 cup)
Finely Chopped Herbs such as: Parsley or Basil
Kale or Swiss Chard can be substituted for the Spinach
In a large pot, heat olive oil on a low – medium heat, add in carrots, onion, celery, garlic, and red chili flakes. Sauté for 5 – 10 minutes or until onions become translucent. Pour in vegetable broth and turn heat up just a bit and bring soup to a boil. Then add in your Orzo and let that boil for about 8 – 10 minutes until pasta is almost done cooking. Then bring heat back down to a low simmer, and stir in half and half, spinach, lemon zest, and the juice from one lemon(no seeds). Taste and add in salt and pepper to your liking. Allow to simmer for an additional 5 minutes or so. Plate up your bowls and garnish with a thin slice or two of lemon(seeds removed) and/or any other toppings that you’d like.
**If you want to add in Parmesan Cheese, I would suggest adding that in a few minutes before you add in your spinach, so that it has time to melt. If not, it will cling to your spinach. Or you can just sprinkle a little on top of each dish as you serve them.**
**The pasta will absorb a lot of your liquid so, if it gets too thick, then add a little more water in to thin it out a bit.**
Please enjoy and remember, if you decide to make this dish, be sure to post it on Facebook, and/or Instagram and notify me via @supperwithmichelle and tag it #supperwithmichelle. I’d truly love to see what beautiful dishes you’ve made!