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Zesty Lemon Orzo Vegetable Soup - Bright, Comforting, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and a smooth finish.
  • Yellow onion: One medium, diced.
  • Carrots: Two medium, sliced into thin rounds.
  • Celery: Two ribs, sliced.
  • Garlic: 3–4 cloves, minced.
  • Zucchini: One small, diced.
  • Baby spinach or kale: About 3 cups, chopped if using kale.
  • Canned diced tomatoes: One 14.5-ounce can, drained (optional for a light blush broth).
  • Orzo: 3/4 cup, uncooked.
  • Vegetable broth: 6 cups, low-sodium.
  • Lemon: Zest of 1 lemon and juice of 1–2 lemons, to taste.
  • Fresh herbs: 1/4 cup chopped parsley and/or dill.
  • Bay leaf: One.
  • Seasonings: 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, pinch of red pepper flakes (optional).
  • Salt and black pepper: To taste.
  • Parmesan rind (optional): For a richer broth if not strictly vegan.
  • Finishing touches: Extra olive oil and grated Parmesan or vegan parm (optional).

Method
 

  1. Warm the pot: Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
  2. Build the base: Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until the onion is soft and edges are slightly golden.
  3. Add garlic and spices: Stir in garlic, oregano, thyme, and red pepper flakes. Cook 30–60 seconds until fragrant.
  4. Layer in veggies: Add zucchini and cook 2 minutes to soften. If using tomatoes, stir them in now and cook 1 minute.
  5. Pour in broth: Add vegetable broth, bay leaf, and Parmesan rind if using. Bring to a gentle boil.
  6. Simmer the orzo: Stir in orzo. Reduce to a lively simmer and cook 8–10 minutes, stirring often so orzo doesn’t stick. Taste and season with salt and pepper.
  7. Greens and zest: Stir in spinach or kale and the lemon zest. Cook 2–3 minutes until greens are tender and orzo is al dente.
  8. Finish with lemon and herbs: Remove the bay leaf (and rind). Stir in lemon juice and fresh parsley/dill. Start with the juice of 1 lemon, then add more to taste.
  9. Serve: Ladle into bowls and finish with a swirl of olive oil and a sprinkle of Parmesan if you like. Crack fresh pepper over the top.