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Vegetable Orzo Soup

Vegetable Orzo Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced into thin rounds
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup dried orzo pasta
  • 1 can (14 oz / 400g) diced tomatoes
  • 4 cups vegetable broth
  • 1 medium zucchini, diced
  • 1 tsp dried thyme
  • Salt and black pepper
  • 1 tbsp fresh lemon juice
  • Fresh parsley, chopped

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5 minutes until softened.
  2. Stir in the garlic and orzo and cook for 1 minute until fragrant and lightly toasted.
  3. Pour in the broth, diced tomatoes with their juice, zucchini, thyme, a pinch of salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes until the orzo is tender.
  4. Remove from heat, stir in the lemon juice, and ladle into bowls. Top with parsley and serve hot.

Notes

For the best texture, serve the soup right away. If storing, note that the orzo will continue to absorb liquid; simply add extra broth when reheating to restore the brothy consistency.