Orzo Lemon Soup Recipe
A vibrant, nourishing soup rooted in Mediterranean influence, this vegan dish features an herbaceous, lemony broth brimming with vegetables, legumes, and tender orzo. Light yet satisfying, it offers a comforting meal with invigorating citrus and turmeric undertones.
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Servings: 6
Ingredients
- 1 tablespoon olive oil
- 2 cups cubed butternut squash
- 15 oz cannellini beans drained
- 3 carrots peeled and chopped
- ½ cup mixed fresh herbs finely chopped
- 1 cup frozen peas
- 2 stalks celery diced
- 1 lemon juiced
- 3 garlic cloves minced
- 1 teaspoon salt
- 8 oz orzo
- 1 tablespoon turmeric
- 1 small onion diced
- 8 cups water
- Freshly ground black pepper to taste
Instructions
- Sauté garlic and diced onion in olive oil over medium heat in a large pot for approximately 5 minutes, allowing them to release their aroma. Introduce the celery, carrots, and butternut squash, cooking while stirring frequently for an additional 5 minutes. Incorporate the orzo and continue cooking for 5 minutes, ensuring it is well integrated. Pour in the water and stir in the cannellini beans, peas, turmeric, salt, and chopped herbs. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 15 minutes or until the vegetables are tender when pierced with a fork. Conclude by adding the lemon juice, tasting and adjusting salt as needed, and garnishing with extra herbs and freshly ground black pepper before serving.