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- 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 garlic cloves, minced to a paste - 3 medium carrots, peeled and sliced into thin rounds - 2 celery stalks, diced into small pieces - 8 cups vegetable broth (low-sodium recommended) - 1 cup orzo pasta - 1 cup fresh spinach, coarsely chopped - Zest of 1 lemon (about 1 tablespoon) - Juice of 1 lemon (about 2 tablespoons) - 1 teaspoon dried thyme - Salt and freshly cracked pepper to taste - Fresh parsley, roughly chopped (for garnish) When I make this One-Pot Lemon Orzo Soup, I love how simple it is. Each ingredient plays a key role in creating a warm, cozy dish. The olive oil starts the flavor base, while the onion adds sweetness. Garlic gives depth, and the carrots and celery bring color and crunch. I prefer using low-sodium vegetable broth. It allows me to control the soup's saltiness. Orzo pasta cooks perfectly in the broth, soaking up all the flavors. The fresh spinach adds a pop of green and nutrients. The lemon zest and juice brighten the soup, making it refreshing. I always season with salt and cracked pepper to enhance the taste. A sprinkle of fresh parsley on top gives a lovely finish. If you want the full recipe, check out the details on how to make this dish! 1. Warm 1 tablespoon of extra virgin olive oil in a large pot over medium heat. 2. Add 1 medium, finely diced onion and sauté for about 5 minutes. 3. Next, add 2 minced garlic cloves, 3 sliced carrots, and 2 diced celery stalks. Cook for 3-4 minutes until soft. 4. Pour in 8 cups of low-sodium vegetable broth and bring the mix to a boil. 1. Once boiling, add 1 cup of orzo pasta and 1 teaspoon of dried thyme. Reduce heat to a simmer. 2. Cook for about 10-12 minutes until the orzo is tender, stirring to prevent sticking. 3. Stir in 1 cup of coarsely chopped spinach, the zest of 1 lemon, and the juice of that lemon. 4. Let it cook for 2-3 minutes until the spinach wilts. 5. Season with salt and freshly cracked pepper to your taste. Enjoy this comforting soup right away! For the full recipe, check the link above. - How to prevent orzo from sticking: Stir the orzo often while it cooks. This keeps it from clumping together. Using a large pot helps give the pasta room to move around. You can also add a little extra broth if you notice it sticking. - Adjusting seasoning for personal taste: Taste the soup before serving. Add more salt or pepper as needed. You can also try adding a dash of red pepper flakes for a bit of heat. Everyone's taste is different, so make it yours! - Importance of using fresh ingredients: Fresh ingredients make a big difference. They bring bright flavors to your soup. Choose fresh carrots, celery, and spinach for the best taste. Fresh lemon zest and juice really lift the dish too! - Suggestions for garnishing with parsley: A sprinkle of fresh parsley adds color and flavor. Chop it roughly and put it on top just before serving. It makes the soup look beautiful! - Serving options: Serve the soup hot with a slice of crusty bread. This bread soaks up the tasty broth. A lemon wedge on each bowl gives a nice touch. It allows everyone to add more citrus if they want! {{image_4}} You can mix things up with different veggies. Try kale or peas for a twist. Both options add nice color and flavor. If you want to switch the orzo, use rice or quinoa. These grains work well and make the soup hearty. Adding protein boosts the meal. You can toss in cooked chicken or beans. Chickpeas are a great choice for a vegetarian option. They add texture and make the soup filling. For vegan or vegetarian needs, swap vegetable broth for chicken broth. Use plant-based proteins like lentils for extra nutrition. This keeps the soup light and tasty. If you need gluten-free options, use gluten-free pasta. There are many choices available. Just check the package to ensure it cooks well. This way, everyone can enjoy the soup. For the full recipe, check out the details above. One-Pot Lemon Orzo Soup lasts about 3 to 4 days in the fridge. To store it, let the soup cool down first. Then, transfer it into an airtight container. This keeps it fresh and tasty. When you're ready to eat, give it a stir before heating. To freeze the soup properly, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. One-Pot Lemon Orzo Soup can last up to 3 months in the freezer. When you want to enjoy it again, thaw it overnight in the fridge. Reheat it gently on the stove over low heat. You may need to add a splash of broth or water, as the orzo absorbs liquid when frozen. This way, it stays rich and flavorful! Can I use dried herbs instead of fresh thyme? Yes, you can use dried thyme. Use about one-third of the amount. Dried herbs have a stronger flavor. Add them earlier in the cooking process to release their taste. How do I make this soup in a slow cooker? To make this in a slow cooker, start by sautéing the onion, garlic, and veggies in a pan. Then, transfer all ingredients into the slow cooker. Add broth, orzo, and thyme. Cook on low for 4-6 hours. Stir in spinach and lemon just before serving. Is it possible to make One-Pot Lemon Orzo Soup ahead of time? Yes, you can make this soup ahead. Store it in the fridge for three to four days. When ready to eat, reheat it on the stove. Add a splash of broth if it thickens too much. What can I serve with this soup? This soup pairs well with crusty bread or a fresh salad. You can also add a sprinkle of cheese on top for extra flavor. A lemon wedge on the side can enhance the soup's zest. How to adjust the recipe for larger servings? To make more servings, simply double the ingredients. Use a larger pot to accommodate the extra volume. Adjust cooking times only if needed; keep an eye on the orzo for doneness. This blog covered a simple, tasty recipe for One-Pot Lemon Orzo Soup. We went through the ingredients, cooking steps, and useful tips. I shared ideas for making variations and how to store your soup. In my experience, this soup is a great meal option for anyone. You can enjoy its fresh flavors and make it your own. Try it out, and you’ll see how easy and delicious it can be. Enjoy!

One-Pot Lemon Orzo Soup

Discover the bright and refreshing flavors of Zesty One-Pot Lemon Orzo Soup that brings comfort and nutrition in every bowl. This easy recipe uses simple ingredients like fresh spinach, carrots, and zesty lemon for a burst of flavor. Perfect for a quick dinner or a cozy lunch, it's ready in just 30 minutes! Click through to explore the full recipe and get ready to warm up with this delightful soup!
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Ingredients
  

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 garlic cloves, minced to a paste

3 medium carrots, peeled and sliced into thin rounds

2 celery stalks, diced into small pieces

8 cups vegetable broth (low-sodium recommended)

1 cup orzo pasta

1 cup fresh spinach, coarsely chopped

Zest of 1 lemon (about 1 tablespoon)

Juice of 1 lemon (about 2 tablespoons)

1 teaspoon dried thyme

Salt and freshly cracked pepper to taste

Fresh parsley, roughly chopped (for garnish)

Instructions
 

In a large pot, warm the olive oil over medium heat.

    Add the diced onion and sauté, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.

      Introduce the minced garlic, sliced carrots, and diced celery to the pot. Continue to cook for an additional 3-4 minutes, stirring frequently, until the vegetables begin to soften.

        Carefully pour in the vegetable broth and increase the heat to bring the mixture to a rolling boil.

          Once boiling, add the orzo pasta and sprinkle in the dried thyme. Reduce the heat to a gentle simmer and let it cook for about 10-12 minutes, or until the orzo is tender and cooked al dente, stirring occasionally to prevent sticking.

            Stir in the chopped spinach, lemon zest, and freshly squeezed lemon juice. Cook for an additional 2-3 minutes, until the spinach is wilted and vibrant.

              Taste the soup and season with salt and freshly cracked pepper according to your preference.

                Ladle the hot soup into bowls and garnish with a sprinkle of fresh parsley for a pop of color.

                  - Presentation Tips: Serve the soup hot with crusty bread on the side to soak up the delicious broth. Consider adding a lemon wedge on each bowl for an extra citrusy touch!

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4