Description
A light and refreshing Summery Orzo Soup featuring tender orzo pasta, fresh vegetables, and vibrant lemon zest, perfect for a cozy yet healthy meal in just 35 minutes.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 large carrot, diced
- 1 zucchini, diced
- 1.5 liters vegetable broth
Pasta and Vegetables
- 150g orzo pasta
- 200g cherry tomatoes, halved
- 200g spinach leaves
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 until the vegetables start to soften but retain some bite.
- Pour in the Broth and Orzo: Pour in the vegetable broth and bring it to a boil. Once boiling, stir in the orzo pasta, then reduce the heat to a simmer and cook for 8-10 minutes until the orzo is tender.
- Add the Tomatoes and Spinach: Stir in the halved cherry tomatoes and fresh spinach leaves. Cook for 2-3 minutes until the spinach wilts and the tomatoes are heated through.
- Finish with Lemon: Add lemon zest and freshly squeezed lemon juice to the soup. Season with salt and pepper to taste, stirring well to combine all the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Serve immediately while hot.
Notes
- For a richer flavor, use homemade vegetable broth.
- You can substitute orzo with other small pasta shapes if desired.
- Adjust the seasoning carefully, as the lemon juice adds brightness and a slight tang.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
