I may have just discovered the best soup ever. This Lemon Orzo soup only has a few ingredients but it is full of bright and fresh flavors. It’s simplicity at it’s best and in soup form (my fave!). The fresh lemon zest and fresh lemon juice at the end makes this soup really stand out. I’ve eaten at least two bowls of this soup everyday for the past three days only to have finished it just now. It is impossible for me to open the fridge and not eat a spoonful, which leads to two-spoonfuls, which leads to a bowl.
And oh the possibilities! Maybe add some shredded chicken and a touch of cream. Or toss in some chicken meatballs and fresh kale. Oh my!
However the recipe itself happens to be vegan, so eat up my vegan friends!
3 Tbsp. olive oil
1 onion, diced
3 garlic cloves
1 medium carrot, diced
6 c. vegetable stock (I use Better than Bouillon jarred soup base to make the stock, it’s the best ever)
1/2 c. orzo pasta (I bought it from the bulk section since it’s so little)
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil
1/4 tsp. dried oregano
– zest of one lemon
– juice of 1/2 a lemon
In a medium sized pot, heat up the olive oil to medium heat.
Add the carrot and sauté for 2-3 minutes.
Add the onion and saute for a minute. Then add the garlic and saute for another minute.
Add the vegetable broth, basil, and dried oregano.
Bring to a boil then add the orzo.
Reduce the heat to a simmer and cook for 20 minutes.
Season with salt and pepper. Lastly, add the lemon zest and juice of the lemon.