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By Jenny Hofmann-Otake

Lemon and Spinach Orzo Soup

Name: Lemon and Spinach Orzo Soup
Cuisine: Mediterranean, Italian
Ingredients: 2 – 3 tablespoons of a good Olive Oil (or oil of your choice); 2 medium Carrots (sliced); 1 medium Yellow Onion (diced); 1 – 2 stalks of Celery (finely chopped); 2 Cloves of Garlic (minced); 1 pinch of Red Chili Flakes (optional); 6 cups of Low Sodium Vegetable Broth (or a mixture of that and water); 1/2 heaping cup of Orzo Pasta; 1 cup of Half and Half Milk (Can be substituted with a non-dairy milk such as unsweetened coconut milk to make this soup vegan); 1 small Lemon (zest about a teaspoon Lemon – and you’ll use the juice of this lemon in the soup); 2 – 3 cups of Spinach (lightly packed, hard stems removed, and roughly chopped if needed); Sea Salt and Freshly Ground Black Pepper to taste; Optional Toppings/; A “good” freshly Grated Parmesan Cheese (1/4 cup); Finely Chopped Herbs such as Parsley or Basil; Kale or Swiss Chard can be substituted for the Spinach

4 steps

Updated at: Thu, 17 Aug 2023 11:34:23 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories1046.7 kcal (52%)

Total Fat67.3 g (96%)

Carbs93.7 g (36%)

Sugars33 g (37%)

Protein29.6 g (59%)

Sodium2047.9 mg (102%)

Fiber18.9 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonsolive oil

good, or oil of your choice

1 pinchred chili flakes

optional

6 cupslow sodium vegetable broth

or a mixture of that and water

0.5 heaping cuporzo pasta

1 cuphalf and half milk

can be substituted with a non-dairy milk such as unsweetened coconut milk to make this soup vegan

1lemon

small, zest about a teaspoon lemon - and you’ll use the juice of this lemon in the soup

2 cupsspinach

lightly packed, hard stems removed, and roughly chopped if needed

sea salt

to taste

black pepper

freshly ground, to taste

toppings

optional

¼ cupparmesan cheese

freshly grated

herbs

finely chopped, such as parsley or basil

kale

or swiss chard can be substituted for the spinach

Instructions

Step 1

In a large pot, heat olive oil on a low – medium heat, add in carrots, onion, celery, garlic, and red chili flakes. Sauté for 5 – 10 minutes or until onions become translucent. Pour in vegetable broth and turn heat up just a bit and bring soup to a boil. Then add in your Orzo and let that boil for about 8 – 10 minutes until pasta is almost done cooking.

CooktopHeat

Pot

olive oil2 tablespoons

carrots2

yellow onion1

stalks of celery1

cloves of garlic2

red chili flakes1 pinch

low sodium vegetable broth6 cups

orzo pasta0.5 heaping cup

Step 2

Bring heat back down to a low simmer, and stir in half and half milk and lemon zest.

Pot

half and half milk1 cup

lemon1

Step 3

Taste and add in salt and pepper to your liking and also add in spinach. Simmer for a few more minutes or until spinach is wilted and then add a few squeezes of juice from one lemon(no seeds).

CooktopHeat

Pot

sea salt

black pepper

spinach2 cups

lemon1

Step 4

Plate up your bowls and garnish with any other toppings that you’d like.

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Notes

79 liked

4 disliked

Delicious

Easy

Go-to

Makes leftovers

Fresh