Lemon Orzo Vegetable Soup
By OcadoLife
Published on 10 December 2021
Orzo is pasta that looks like fat grains of rice – great for busy families as it cooks so quickly! It really bulks out this fresh-tasting, zesty soup , making for a satisfying weeknight dinner that you can have on the table in just 20 minutes. Packed with veg like courgette, carrot, peas and spinach, this dish gets extra points for its nutritional value, too. Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 4 tbsp of extra virgin olive oil
- 1 red onion, finely chopped
- 2 celery stalks, finely sliced
- 2 carrots, peeled and finely sliced
- 2 bay leaves
- 1.5 litres of veg stock
- 200 g of orzo
- 200 g of frozen peas
- 125 g of spinach
- 0.5 bunch of chives, finely chopped
- 1 small bunch of parsley, leaves finely chopped
- 1 lemon, zest and juice
- 2 courgettes, finely diced
Method
Step 1
In a large, heavy-bottomed pan with 2tbsp of oil, gently sauté the onion, celery, carrots, bay leaves and courgettes for 3 mins.Step 2
Add the stock to the pan and bring to the boil, then turn down to a low simmer for 10 mins.Step 3
While the veg simmers, cook the orzo in a separate pan of salted boiling water for 9-10 mins until al dente, drain and then add to the veg. (If the orzo isn't cooked separately the soup becomes very thick with starch.)Step 4
Now add the peas and spinach and cook for a further 2 mins. Remove from the heat, add the herbs, lemon juice and zest and 2tbsp olive oil.Step 5
Season to taste and serve in bowls.