Description
This Summery Orzo Soup is a light and flavorful vegetarian dish, perfect for warm weather. Featuring tender orzo pasta, fresh vegetables like zucchini, carrot, cherry tomatoes, and spinach, all simmered in a savory vegetable broth and brightened with lemon zest and juice. Garnished with fresh basil, this soup offers a refreshing, nutritious meal ready in just 35 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 large carrot, diced
- 1 zucchini, diced
- 200g cherry tomatoes, halved
- 200g spinach leaves
- Fresh basil leaves, for garnish
Liquids and Grains
- 1.5 liters vegetable broth
- 150g orzo pasta
Seasonings
- 1 lemon, zested and juiced
- Salt and pepper, to taste
Instructions
- Cook the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Then stir in the minced garlic and cook for an additional minute until fragrant.
- Add the Vegetables: Add diced carrot and zucchini to the pot. Cook for 5-7 minutes until the vegetables start to soften but still retain some bite.
- 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 the heat and let it simmer for 8-10 minutes, stirring occasionally until the orzo is tender.
- Add the Tomatoes and Spinach: Stir in the halved cherry tomatoes and spinach leaves. Cook for 2-3 minutes until the spinach wilts and the tomatoes are heated through.
- Finish with Lemon: Add the lemon zest and juice to the soup. Season with salt and pepper to taste, stirring well to combine all flavors.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves. Serve immediately to enjoy the bright, fresh flavors.
Notes
- You can substitute orzo with other small pasta shapes like acini di pepe or small shells.
- For a vegan version, ensure your vegetable broth does not contain animal products.
- Add a sprinkle of Parmesan cheese on top for extra flavor if not vegan.
- Leftovers keep well in the fridge for up to 3 days; reheat gently to avoid overcooking the pasta.
- Adjust the thickness of the soup by using less or more broth according to preference.
