Mediterranean Lemon Orzo Soup
A quick, plant-based Mediterranean soup featuring orzo, chickpeas, fresh veggies, and a bright lemon-dill flavor. This protein-rich, fiber-filled soup is low in saturated fat, easy to prepare, and perfect for weeknight dinners or meal prep.
Equipment
- 1 large soup pot (4 quart or larger)
- Knife and cutting board
- Measuring Cups and Spoons
- Stirring spoon
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup onion diced (½ medium brown or yellow onion)
- 2 cloves garlic minced
- ½ cup carrots diced (about 2 medium)
- ½ cup celery diced (about 2 stalks)
- 4 cups vegetable broth
- ⅔ cup orzo uncooked
- 1 15 oz can chickpeas, drained and rinsed
- ¼ cup fresh lemon juice 2–3 lemons
- 1 tbsp fresh dill chopped
- Salt and black pepper to taste
- 2 cups baby spinach rinsed (about a handful)
Instructions
- Heat the Olive Oil: Pour 1 tablespoon of extra virgin olive oil into a large soup pot (at least 4 quarts). Place the pot over medium heat. Allow the oil to warm until it shimmers lightly—this ensures it’s ready to gently cook the aromatics without burning. Properly heated oil helps release flavor from onions and garlic.
- Sauté the Onions: Add 1 cup of diced onion to the warm oil. Stir frequently using a wooden spoon or spatula. Cook the onions for about 3–5 minutes until they become soft, translucent, and fragrant. Watch carefully to prevent browning or scorching, which can give the soup a bitter taste. This step builds the foundational flavor of your soup.
- Add Garlic, Carrots, and Celery: Add 2 cloves of minced garlic, ½ cup diced carrots, and ½ cup diced celery to the pot. Continue cooking for another 5 minutes over medium heat. Stir constantly to prevent the garlic from burning and to evenly soften the vegetables. At this stage, the vegetables should start to release their natural aromas and slightly sweet flavors, creating a rich base for the soup.
- Pour in the Vegetable Broth: Once the vegetables are tender but not mushy, slowly pour in 4 cups of vegetable broth. Stir to combine, scraping the bottom of the pot gently to release any caramelized bits stuck to the pan. This adds depth to the soup’s flavor. Turn the heat up slightly to bring the broth to a gentle rolling boil.
- Add Orzo and Chickpeas: Once the broth is bubbling lightly, stir in ⅔ cup of uncooked orzo and 1 can (15 oz) of drained and rinsed chickpeas. Mix thoroughly to ensure the orzo is evenly distributed. Reduce the heat to maintain a low, gentle boil. This prevents the orzo from overcooking or sticking together while allowing it to absorb the lemony, vegetable-rich broth.
- Simmer Until Orzo is Al Dente: Allow the soup to simmer for 8–10 minutes, stirring frequently from the bottom to prevent sticking. The orzo should become tender but still slightly firm in the center (al dente). Keep an eye on the consistency of the soup; if it appears too thick, add a splash of water or extra broth to loosen it.
- Season and Add Fresh Lemon Juice: Remove the soup from heat. Stir in ¼ cup of fresh lemon juice, 1 tablespoon of chopped fresh dill, and salt and black pepper to taste. The lemon juice brightens the flavors and adds a zesty tang, while the dill contributes a fresh, aromatic note that complements the Mediterranean profile. Taste and adjust seasoning as needed.
- Fold in Fresh Spinach: Just before serving, stir in 2 cups of rinsed baby spinach leaves. The residual heat will gently wilt the spinach without overcooking it, preserving its vibrant color, texture, and nutrients. Avoid adding the spinach too early, as prolonged cooking can make it mushy and less visually appealing.
- Serve and Enjoy: Ladle the soup into bowls while hot. Optionally, garnish with extra fresh dill, a wedge of lemon, or a drizzle of olive oil. This soup pairs wonderfully with crusty bread, a light salad, or as a wholesome, satisfying main course on its own. Enjoy the comforting, bright, and protein-rich flavors of this Mediterranean-inspired dish!
Notes
- Spinach Addition: Always add fresh spinach just before serving to preserve its bright green color and crisp texture. Adding it too early will make the leaves wilt excessively and lose their visual appeal.
- Orzo Cooking: Stir frequently while the orzo cooks to prevent it from sticking to the bottom of the pot or becoming mushy. Cooking to al dente ensures a perfect texture in every bite.
- Broth Choices: Use a good-quality vegetable broth for maximum flavor. If homemade broth is available, it will elevate the soup’s depth and richness.
- Oil-Free Option: For an oil-free version, simply replace the olive oil with a small amount of water. Sauté the vegetables carefully to avoid burning, adding more water as needed to prevent sticking.
- Adjusting Lemon Flavor: Taste the soup before serving; lemon juice can be increased for a brighter, more citrus-forward flavor or reduced for a milder, subtle tang.
