Description
This Summery Orzo Soup is a light, refreshing, and flavorful vegetarian dish packed with fresh vegetables, tender orzo pasta, and a bright hint of lemon. Perfect for a quick and healthy meal, it combines sautéed aromatics with vibrant cherry tomatoes, spinach, and fresh basil for a comforting yet invigorating soup that can be served year-round.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
Vegetables
- 1 large carrot, diced
- 1 zucchini, diced
- 200g cherry tomatoes, halved
- 200g spinach leaves
Soup Liquids and Pasta
- 1.5 liters vegetable broth
- 150g orzo pasta
Finishing Touches
- 1 lemon, zested and juiced
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
Instructions
- Cook the Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Vegetables: Add diced carrot and zucchini to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the Broth and Orzo: Pour in the vegetable broth and bring the mixture to a boil. Stir in the orzo pasta, then reduce the heat to a simmer. Cook uncovered for 8-10 minutes until the orzo is tender but still al dente.
- Add the Tomatoes and Spinach: Stir in the halved cherry tomatoes and the fresh spinach leaves. Continue to cook for 2-3 minutes until the spinach wilts and the tomatoes are warmed through.
- Finish with Lemon: Add the lemon zest and juice to the soup. Season with salt and pepper to taste. Stir well to combine all the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Serve immediately for best flavor and texture.
Notes
- Use fresh, high-quality vegetable broth for the richest flavor.
- Orzo can overcook quickly; keep an eye on it to avoid it becoming mushy.
- You can substitute or complement vegetables depending on seasonal availability, such as adding green beans or peas.
- To make this gluten-free, substitute orzo pasta with a gluten-free small pasta.
- This soup is best enjoyed fresh but can be refrigerated for up to 2 days and gently reheated.
