Lively Greek Lemon Orzo Soup

$- 1 cup orzo pasta - 6 cups low-sodium chicken or vegetable broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 stalks celery, diced - 2 large carrots, diced - 1 cup fresh spinach, roughly chopped - 1 lemon (zest and juice separated) - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh dill or parsley for garnish I love the fresh flavors in Greek lemon orzo soup. It starts with simple, wholesome ingredients that offer a bright taste. The orzo pasta adds a nice texture, while the broth gives the soup depth. Using low-sodium broth keeps it healthy and tasty. Chop the onion, garlic, celery, and carrots finely. This helps them cook evenly. Fresh spinach adds color and nutrients. The lemon zest and juice give the soup a zesty kick. You can adjust the salt and pepper to your liking. I recommend using fresh herbs like dill or parsley for garnish. They improve the look and taste of the soup. The mix of flavors from these ingredients makes every spoonful comforting and satisfying. {{ingredient_image_2}} - First, heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 small, finely chopped onion, 2 diced stalks of celery, and 2 diced large carrots. - Sauté these veggies for about 5 minutes. They should soften and turn a bit clear. - Next, add 2 minced garlic cloves. Cook for another minute. The smell will be great! - Now, pour in 6 cups of low-sodium chicken or vegetable broth. - Turn up the heat and bring this mix to a rolling boil. - Once boiling, add 1 cup of orzo pasta. - Lower the heat to a gentle simmer. Cook the orzo for about 8 to 10 minutes. It should be al dente. - Stir in 1 cup of roughly chopped fresh spinach. - Add the zest and juice from 1 lemon. - Sprinkle in 1 teaspoon of dried oregano, along with salt and pepper to taste. - Let the soup simmer for 2 to 3 minutes. This helps the flavors blend well. - Taste the soup and adjust the seasonings as needed. - Serve it warm with fresh dill or parsley on top for a lovely finish. Using fresh ingredients makes this soup shine. Fresh veggies boost flavor and nutrition. Choose bright, crisp greens and ripe lemons for the best taste. Cooking the orzo to al dente is key. This means it should be firm but not hard. If you overcook orzo, it will become mushy. Follow the package instructions closely for perfect pasta. One big mistake is overcooking the orzo. This can change the soup's texture. Check it a minute or two before the time is up. Another mistake is skipping lemon zest. This zest adds a bright flavor that makes the soup special. Always zest your lemon before juicing it. Garnishing with fresh herbs adds color and flavor. Dill or parsley works well for this soup. Sprinkle them on top just before serving. Serving suggestions include adding a slice of lemon on the side. This adds a pop of color and allows guests to add more lemon if they want. A drizzle of good olive oil also enhances the look and taste. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and herbs. The freshness will enhance the soup’s overall taste. Adjust the Lemon: Depending on your preference, you can increase or decrease the amount of lemon juice and zest to customize the soup’s brightness. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. However, the orzo may absorb too much broth over time, so consider cooking the pasta separately if you plan to reheat leftovers. Garnish Wisely: Fresh dill or parsley not only adds color but also enhances the flavor. Consider adding a dollop of yogurt for creaminess and extra tang. {{image_4}} You can make Greek lemon orzo soup heartier with protein. Chicken is a great choice. Simply add cooked, shredded chicken to the soup after the orzo cooks. This adds flavor and makes the soup filling. Shrimp is another tasty option. Just add it during the last minutes of cooking. The shrimp cooks quickly and adds a nice touch. For a vegetarian option, use chickpeas instead of meat. They add protein and texture. You can also toss in some cubes of firm tofu. This will give your soup a nice twist while keeping it plant-based. You can boost the flavor by adding more herbs and spices. Fresh thyme or basil works well with the lemon. You can also try adding a pinch of cumin for warmth. This gives your soup a unique taste. Adding more veggies is another great idea. You can include bell peppers or zucchini for extra nutrients. Just chop them up and add them with the carrots. This makes the soup even more colorful and healthy. If you need a gluten-free option, swap the orzo for gluten-free pasta. Many brands offer great pasta that cooks well and holds its shape. Just check the package for the cooking time. This way, you can enjoy the soup without worrying about gluten. To keep your Greek Lemon Orzo Soup fresh, store it in the fridge. Use a sealed container to avoid spills. The soup stays good for up to three days. If you want to save it longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when it freezes. You can freeze it for up to three months. When it's time to enjoy your soup again, reheating is easy. The best method is on the stove. Pour the soup into a pot and heat it over medium-low heat. Stir often to keep it from sticking. If the soup seems too thick, add a splash of broth or water. You can also use a microwave. Place the soup in a microwave-safe bowl and heat it in short bursts, stirring in between. To keep the flavors vibrant, add a dash of fresh lemon juice before serving. Enjoy your comforting bowl of soup just like the first time! Greek Lemon Orzo Soup is a bright, flavorful dish. It blends tender orzo pasta with fresh veggies and lemon. This soup has roots in Greek cuisine, where lemon adds a fresh touch. It’s often enjoyed for lunch or dinner. The warm broth comforts you on chilly days. Yes, you can easily make this soup vegetarian. Simply swap chicken broth for vegetable broth. You can also skip any meat and add more veggies. Try chickpeas or beans for protein. This keeps the soup hearty and filling while keeping it plant-based. This soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, freeze it. The soup can stay in the freezer for 2 to 3 months. Just reheat it on the stove when you’re ready to enjoy it again. This blog post covered the key steps to make Greek Lemon Orzo Soup. We discussed ingredients, preparation, and tips for the best flavors. Fresh ingredients and proper cooking help create a tasty dish. Remember to avoid overcooking the pasta and don't skip lemon zest. You can customize the soup with protein or different veggies too. This hearty soup is easy to store and reheat. Enjoy making it at home, and savor each warm bowlful!$

Lively Greek Lemon Orzo Soup

A refreshing and hearty soup featuring orzo pasta, fresh vegetables, and a zesty lemon flavor.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Greek

Servings 6

Calories 150 kcal

Ingredients

1 cup orzo pasta
6 cups low-sodium chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
2 stalks celery, diced
2 large carrots, diced
1 cup fresh spinach, roughly chopped
1 lemon with zest and juice separated
1 teaspoon dried oregano
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh dill or parsley

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion, diced celery, and diced carrots. Sauté the vegetables for about 5 minutes or until they start to soften and become translucent.
Add the minced garlic to the pot and continue to sauté for an additional minute, stirring frequently to release the fragrant aroma of the garlic.
Carefully pour in the low-sodium chicken or vegetable broth and increase the heat to bring the mixture to a rolling boil.
Once the broth is boiling, add the orzo pasta. Lower the heat to a gentle simmer and cook the orzo according to the package instructions, which usually takes about 8-10 minutes, or until the pasta is al dente and cooked through.
Stir in the roughly chopped fresh spinach, along with the lemon zest and lemon juice. Season the soup with dried oregano, salt, and freshly cracked pepper. Allow the mixture to simmer for an additional 2-3 minutes, just long enough for the flavors to meld beautifully.
Taste the soup and adjust seasonings to your preference, adding more salt or pepper if necessary.
Ladle the warm soup into individual bowls and finish by garnishing each bowl with a sprinkle of fresh dill or parsley for a pop of color and flavor.

Notes

For an inviting presentation, serve the soup with a slice of lemon on the side and a sprinkle of extra herbs on top. A drizzle of high-quality olive oil can also add a nice touch!

Keyword healthy, lemon, orzo, soup, vegetable