Description
This Summery Orzo Soup is a light and vibrant vegetable broth-based soup loaded with fresh zucchini, carrots, cherry tomatoes, and spinach, combined with tender orzo pasta. Finished with a bright lemon zest and juice, this soup is perfect for a refreshing and comforting 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
Main Ingredients
- 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 it softens, about 5 minutes. Then 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 for 5-7 minutes until the vegetables begin to soften but still have some firmness.
- 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 heat to low and let it simmer for 8-10 minutes until the orzo is tender but not mushy.
- Add the Tomatoes and Spinach: Stir in the halved cherry tomatoes and fresh spinach leaves. Continue cooking for 2-3 minutes until the spinach has wilted and the tomatoes are warmed through.
- Finish with Lemon: Add the lemon zest and freshly squeezed lemon juice to the soup. Season with salt and pepper to taste. Stir thoroughly to combine all flavors.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Serve immediately to enjoy the vibrant flavors at their best.
Notes
- This soup can easily be made gluten-free by substituting orzo pasta with gluten-free pasta.
- For a heartier meal, add cooked chicken or beans for extra protein.
- Use fresh vegetables to maximize the bright, summery flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop and add a splash of broth or water if the soup thickens too much.
