Lemon and Spinach Orzo Soup
Lemon and Spinach Orzo Soup is a vibrant and refreshing dish that brings comfort with every bite.
Equipment
- large pot or Dutch oven
- cutting board
- chef's knife
Ingredients
Main Ingredients
- 1 tablespoon olive oil, extra-virgin a good drizzle
- 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 to taste
- pepper to taste
- ½ cup orzo dried pasta
- 1 cup half and half
- 2 cups baby spinach roughly chopped
- 1 medium lemon zest and juice
Optional Toppings
- freshly grated Parmesan cheese
- fresh herbs
Instructions
Cooking 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.
- 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.
Nutrition
Serving: 8ouncesCalories: 135kcalCarbohydrates: 16gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 1483mgPotassium: 350mgFiber: 2gSugar: 9gVitamin A: 7482IUVitamin C: 23mgCalcium: 107mgIron: 1mg
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