Summery Orzo Soup Recipe
A light, refreshing soup packed with seasonal veggies, zesty lemon, and tender orzo pasta. Perfect for warm days when you want something nourishing yet not too heavy. This is your go-to bowl of sunshine in soup form!
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 2 medium carrots thinly sliced
- 1 zucchini diced
- 4 cups vegetable broth
- 1 cup cooked chickpeas or canned, drained and rinsed
- ¾ cup orzo pasta
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
- 2 cups baby spinach
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté for 2-3 minutes until soft.
- Stir in garlic, carrots, and zucchini; cook for 5 minutes.
- Pour in vegetable broth and add chickpeas.
- Bring to a boil, then stir in orzo, oregano, salt, and pepper.
- Reduce heat and simmer for 10-12 minutes until orzo is tender.
- Stir in lemon juice and spinach until wilted.
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
Use any soft green like kale or chard in place of spinach.
For extra protein, toss in shredded chicken or tofu.
Make it creamy by adding a splash of coconut milk or cashew cream at the end.
For extra protein, toss in shredded chicken or tofu.
Make it creamy by adding a splash of coconut milk or cashew cream at the end.