Description
This Summery Orzo Soup is a light, vibrant, and refreshing dish perfect for warm-weather meals. Combining tender orzo pasta with fresh vegetables like zucchini, carrots, cherry tomatoes, and spinach, it’s brightened by a zesty lemon finish and aromatic basil garnish. The soup is quick to prepare, making it ideal for a nutritious weeknight dinner or a healthy lunch.
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
Others
- 1.5 liters vegetable broth
- 150g orzo pasta
- 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 for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Vegetables: Add the diced carrot and zucchini to the pot. Cook them together with the aromatics for 5-7 minutes until they start to soften but still retain some texture.
- Pour in the Broth and Orzo: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, stir in the orzo pasta, reduce the heat to a simmer, and cook for 8-10 minutes until the orzo is tender but not mushy.
- Add the Tomatoes and Spinach: Stir in the halved cherry tomatoes and spinach leaves. Allow the spinach to wilt and tomatoes to warm through by cooking for an additional 2-3 minutes.
- Finish with Lemon: Add the lemon zest and lemon juice to the soup. Season with salt and freshly ground black pepper to taste. Stir everything well to combine all the flavors.
- Serve: Ladle the hot soup into bowls and garnish each serving with fresh basil leaves. Serve immediately for the best flavor and freshness.
Notes
- For a heartier soup, add some cooked chicken or white beans.
- Adjust the amount of lemon juice depending on your preferred level of acidity.
- Use gluten-free orzo or pasta if you require a gluten-free option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave until warmed through.
