Summery Orzo Soup Recipe
Looking for a light and tasty meal? Try this Summery Orzo Soup Recipe! It’s fresh, lemony, and full of healthy veggies.
Equipment
- large soup pot
- Cutting Board
- Knife
- Wooden Spoon
- Ladle
- Measuring Cups
- Measuring Spoons
- Zester for lemon
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves chopped
- 2 medium carrots sliced
- 2 celery stalks chopped
- 6 cups vegetable broth
- 1 cup orzo pasta
- 1 zucchini chopped
- 1 cup spinach
- 1 lemon zest and juice
- 2 tablespoons fresh dill chopped
- Salt and pepper to taste
Instructions
- Heat oil in a large pot.
- Add onion, garlic, carrots, and celery.
- Cook for 5 minutes until a little soft.
- Pour in the vegetable broth.
- Bring it to a boil.
- Add the orzo pasta.
- Cook for 7 minutes, stirring often.
- Add the zucchini and cook for 3 minutes.
- Stir in spinach, lemon zest, and lemon juice.
- Let it simmer for 2 more minutes.
- Add salt, pepper, and dill.
- Take off the heat and serve warm.
Notes
- Stir the orzo often so it doesn’t stick.
- Use fresh dill for better taste.
- Add chickpeas for more protein.
- Don’t cook the orzo too long—it can get mushy.
- Zest the lemon before you juice it.