Lemon and Spinach Orzo Soup

Lemon and Spinach Orzo Soup

As the seasons change and the weather cools down, there’s nothing like a warm and comforting bowl of soup to lift your spirits. This Lemon and Spinach Orzo Soup is a vibrant and flavorful twist on traditional soups, packed with the brightness of lemon, the nutrition of spinach, and the comforting warmth of orzo. This Greek-inspired soup is a perfect blend of Mediterranean flavors, with the subtle tang of feta cheese and the richness of olive oil adding depth and complexity to each spoonful.

Ingredients:

1 tablespoon olive oil (15 mL)

1 small onion, finely chopped (about 100 g)

2 garlic cloves, minced (about 6 g)

2 medium carrots, peeled and sliced (about 200 g)

1 cup orzo pasta (180 g)

6 cups vegetable broth (or chicken broth) (1.4 L)

2 cups fresh spinach, chopped (60 g)

1 lemon, thinly sliced into rounds

Salt and black pepper, to taste

Instructions:

Sauté the aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for 4-5 minutes, until softened and fragrant.

Add the carrots:
Stir in the sliced carrots and cook for an additional 2-3 minutes, allowing them to slightly soften.

Add broth and orzo:
Pour in the vegetable broth and bring to a boil. Once boiling, add the orzo pasta. Stir and cook for about 8-10 minutes, until the pasta is tender.

Add spinach and lemon:
Reduce the heat to low, and stir in the chopped spinach and lemon slices. Let the soup simmer for another 2-3 minutes until the spinach is wilted and the flavors meld together.

Season:
Taste the soup and add salt and pepper to your liking. The lemon slices will add a nice tang, so adjust the seasoning as needed.

Serve:
Ladle the soup into bowls and serve hot. Optionally, garnish with additional lemon slices or fresh herbs if desired.