lemon orzo soup
A cozy, brothy lemon orzo vegetable soup made with pantry staples, ready in about 30 minutes and easy to bulk up with tofu, vegan chicken, or chickpeas.
Servings 6
Ingredients
- 2 tbsp olive oil
- 1 C finely chopped yellow onion
- 1 C finely chopped carrot
- 1 C finely chopped celery
- 1 tbsp minced garlic
- 1 tbsp fresh thyme
- 2 cubes or 2 teaspoon vegan chicken-flavoured bouillon
- 8 C hot water
- 1 C orzo
- 1 lemon, zest and juice
- 1 C finely chopped Italian parsley, divided
- sea salt and ground black pepper, to taste
Instructions
- Place a large stock pot or Dutch oven over medium-high heat and add olive oil. Once hot add onion, carrot, and celery and cook for 5 to 6 minutes until soft and fragrant.
- Add minced garlic and thyme and stir to combine, lower heat to medium, and cook another 1 to 2 minutes.
- Add the bouillon cubes or paste and stir to coat the veggies, then add hot water and stir to combine. Add orzo and lemon zest and bring to a boil with a lid partially on top, allowing the steam to escape, about 8 to 9 minutes.
- Once boiling, stir in ½ cup parsley and stir to combine, then lower the heat to a low boil and cook for another 7 to 9 minutes without the lid on until the orzo is al dente.
- Add lemon juice and remaining parsley once the orzo is al dente, as well as sea salt and ground pepper to taste. Serve immediately.
