Feeling sniffly? What better medicine to serve than a warm bowl of Lemon and Veggie Orzo Soup! This is an easy and delicious vegetarian soup you can make when you’re under the weather or just craving some warmth during the cooler seasons. All you need is one hour for this filling and healthy bowl of goodness!
What is Orzo?
If you haven’t seen my past orzo recipes, or if you’re simply new to orzo, its a type of Italian pasta that’s commonly mistaken for rice. I love how orzo fits into this recipe to make a filling vegetable soup you can enjoy and feel satisfied with. I always need some carb-y ingredient to my meals, it feels more comforting and nutritious!
You can find orzo at any chain grocery store, I typically use either the Barilla or Delallo brand for this recipe!
Orzo Soup Recipe Tips
- Leeks trap dirt easily in between all of the layers. Dice the leeks first and then wash thoroughly in a colander.
- If you prefer to have your soup with some meat, simply add some shredded chicken and maybe do less orzo.
- Any soup using pasta can thicken if it sits for some time. If this happens, just add some water or broth and salt to taste and bring to a boil.
This recipe serves 4-6. Let’s get started!
Ingredients
- 2 tbsp olive oil
- 4 medium carrots, diced
- 2 celery sticks, diced
- 1 smaller leek, diced
- 1 piece of fresh ginger, peeled (about an inch thick)
- 2 tsp salt
- 1 tsp dried oregano
- some black pepper
- 32 oz vegetable broth
- 2 strips of lemon peel
- 4 cups water
- 1 vegetable bouillon cube
- 1 cup orzo
- juice of half a lemon
How to The Best Make Lemon and Veggie Orzo Soup
- In a large pot, add the oil, carrots, celery and leeks. Sautee on medium heat for about 10 minutes until the vegetables have softened.
2. Add in the seasonings, ginger, broth, water, lemon peel and bouillon cube. Bring to a simmer, cover and cook for about 20 minutes.
3. Add in the orzo and cook another 10 minutes. Mixing often so the orzo doesn’t stick to the bottom of pot.
4. Lastly, add in the lemon juice and more salt if needed.
5. Remove the ginger piece and the lemon peel. Enjoy!
What to Serve with Lemon and Orzo Vegetable Soup
Here’s a list of more delicious soup recipes to bring you comfort throughout the cooler:
Make sure to leave a comment below this post to share your feedback, I would greatly appreciate it!
Happy Cravings!
Lemon and Veggie Orzo Soup
Ingredients
- 2 tbsp olive oil
- 4 medium carrots diced
- 2 celery sticks diced
- 1 smaller leek diced
- 1 piece fresh ginger peeled, about an inch thick
- 2 tsp salt
- 1 tsp dried oregano
- some black pepper
- 32 oz vegetable broth
- 2 strips lemon peel
- 4 cups water
- 1 vegetable bouillon cube
- 1 cup orzo
- juice of half a lemon
Instructions
- In a large pot, add the oil, carrots, celery and leeks. Sautee on medium heat for about 10 minutes until the vegetables have softened.
- Add in the seasonings, ginger, broth, water, lemon peel and bouillon cube. Bring to a simmer, cover and cook for about 20 minutes.
- Add in the orzo and cook another 10 minutes. Mixing often so the orzo doesn't stick to the bottom of pot.
- Lastly, add in the lemon juice and more salt if needed.
- Remove the ginger piece and the lemon peel. Enjoy!
Notes
Orzo Soup Recipe Tips
- Leeks trap dirt easily in between all of the layers. Dice the leeks first and then wash thoroughly in a colander.
- If you prefer to have your soup with some meat, simply add some shredded chicken and maybe do less orzo.
- Any soup using pasta can thicken if it sits for some time. If this happens, just add some water or broth and salt to taste and bring to a boil.