Vegetable Orzo Soup
This bright, savory lemon orzo soup is made with fresh vegetables, herbs, and flavors.
Servings: 8
Calories: 174kcal
Cost: $10
Equipment
- 1 Large pot
Ingredients
- 1 yellow onion diced
- 3 carrots peeled and diced
- 3 celery ribs diced
- 1 lemon juiced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 12 cups vegetable broth
- 2 bay leaves
- 1 tablespoon rosemary finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup orzo uncooked
Instructions
- Start by washing and prepping all produce according to the ingredient list.
- Combine the olive oil, garlic, onion, carrots, celery, rosemary, salt and pepper in a large pot and sauté over medium heat for about 5 minutes, until the vegetables have softened. Be sure you are stirring frequently.
- Pour in the broth, lemon juice, and add the bay leaves to the pot. Bring the contents to a boil, then cover and reduce to a simmer. Continue to simmer for about 20 minutes.
- Add the orzo to the pot and cook for another 10 minutes.
- Let the soup cool slightly before serving.
Notes
This soup can be stored in the fridge in an airtight container for up to 5 days.
Optional: you can add 1 cup of cooked chickpeas to the soup to add a little extra protein if desired.
Nutrition
Calories: 174kcal