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Greek Lemon Orzo Soup

Greek Lemon Orzo Soup

This delightful vegan Greek Lemon Orzo Soup captures the essence of Mediterranean flavors, offering a symphony of tangy, herbaceous notes in a velvety broth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 6 cups low sodium vegetable broth
  • 1 cup orzo pasta
  • 1/2 cup fresh lemon juice (from 2-3 lemons)
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 5 ounces fresh spinach, roughly chopped
  • 1/2 cup unsweetened plant-based milk
  • Salt to taste
  • Black pepper to taste
  • Optional garnish: additional fresh dill, parsley, lemon wedges

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the vegetable broth to the pot and bring it to a gentle simmer.
  4. Stir in the orzo pasta and cook according to package directions, typically 8-10 minutes, or until al dente.
  5. Remove the pot from heat and stir in the lemon zest, chopped dill, and chopped parsley.
  6. Gently fold in the fresh spinach until it wilts, then stir in the plant-based milk and fresh lemon juice.
  7. Season with salt and freshly ground black pepper, adjusting to taste. Serve immediately, garnished with additional dill or a lemon slice if desired.

Notes

Use fresh lemon juice and zest for best flavor. Don't overcook the orzo. Bloom your aromatics to deepen flavors. Taste and adjust seasonings before serving.