Get the Recipe: Lemon and Spinach Orzo Soup
My Lemon and Spinach Orzo Soup is one of those bowls of sunshine that tastes so vibrant and refreshing. There’s just something about that ziiiiing when you take that first bite and your eyes open a little wider and then you have the comfort from the broth. It’s truly a delight to enjoy no matter the time of year.
Ingredients
- a good drizzle of olive oil, extra-virgin
- 2 medium carrots, thinly sliced
- 1 medium yellow onion, diced
- 2 medium celery stalks, diced
- 2 cloves garlic, minced
- a pinch red chili flakes, optional
- 6 cups vegetable broth, or more if needed
- salt and pepper , to taste
- ½ heaping cup orzo, dried pasta
- 1 cup half and half
- 2 cups baby spinach, roughly chopped
- 1 medium lemon , a bit of lemon zest and lemon juice
Optional Toppings:
- freshly grated Parmesan cheese
- fresh herbs
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
Instructions
- Heat a good drizzle of oil in a large pot or Dutch oven over medium-low heat.
- Add in the carrots, onion, celery, and sauté until the vegetables start to soften, about 8 to 10 minutes. Add in the garlic and red chili flakes, and sauté until fragrant, about 1 minute.
- Stir in vegetable broth, season with salt and pepper, and bring soup to a boil over medium heat. Stir in the orzo and boil just until al dente, about 8 to 10 minutes.
- Reduce the heat to low. Once settled, stir in the half and half and spinach and simmer just until the spinach is wilted, about 2 to 3 minutes. Remove the pot from the heat. Sprinkle in some lemon zest, give a few squeezes of lemon juice and give that a stir. Taste and add more salt or pepper, if needed. (As with most soups that involve pasta, you may have to add more water or broth to any leftovers the longer it sits and the pasta expands.)
- Ladle the soup into your bowls and garnish with any toppings, if using. Serve and enjoy!
Notes
My favorite low sodium vegetable broth to use is this one. It also gives it this beautiful rich yellow color.
Serving: 8ounces, Calories: 135kcal, Carbohydrates: 16g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 1483mg, Potassium: 350mg, Fiber: 2g, Sugar: 9g, Vitamin A: 7482IU, Vitamin C: 23mg, Calcium: 107mg, Iron: 1mg