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To make this tasty soup, you need: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 6 cups vegetable broth - 1 cup orzo pasta - 1 large lemon (juiced and zested) - 1 cup spinach (fresh or frozen) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can use either fresh or frozen spinach in this soup. Fresh spinach adds a bright color and texture. It wilts quickly and blends well into the soup. Frozen spinach, on the other hand, is convenient and often cheaper. It’s already chopped and ready to go. Just thaw it before adding it to the pot. Both options work great, so it depends on what you have on hand. Garnishes can elevate your soup. I suggest using fresh parsley on top for color and flavor. A bit of extra lemon zest adds a nice touch. For sides, crusty bread pairs well. It’s perfect for dipping into the soup. You can also serve a light salad alongside to keep the meal fresh and bright. 1. Start by gathering all your ingredients. This makes cooking easier and more fun. 2. Dice one medium onion, three cloves of garlic, two carrots, and two celery stalks. 3. Zest and juice one large lemon. Set both the zest and juice aside for later. 4. Measure out six cups of vegetable broth and one cup of orzo pasta. 5. If using fresh spinach, wash it well. If using frozen, just measure one cup. - Cook the orzo in the broth, not in water. This helps it soak up more flavor. - Add the orzo after the broth boils. This way, it cooks evenly and stays firm. - Check the orzo after 10 minutes. It should be tender but not mushy. - Stir gently to keep the orzo from sticking to the pot. - Taste the soup before serving. Add salt and pepper to suit your taste. - If the soup is too thick, add more vegetable broth. Stir until it reaches your desired consistency. - For a punch of flavor, add more lemon juice or zest. It brightens the dish. - Fresh parsley makes a great garnish. It adds color and fresh taste. One-pot cooking is all about ease and flavor. Here are some tips to get the best results: - Prep before cooking: Chop all your veggies first. This saves time and keeps you organized. - Sauté vegetables first: Start with the onion and garlic. This builds a strong base for your soup. - Use high heat to start: Bring your broth to a boil quickly. This helps the orzo cook evenly. - Stir occasionally: This prevents the orzo from sticking to the pot. It also helps distribute flavors. Enhancing flavors takes your soup to the next level. Here’s how to do it: - Add fresh herbs: Use fresh parsley as a garnish. It adds a pop of color and taste. - Try different citrus: A splash of lime juice can give a unique twist. - Incorporate spices: A pinch of red pepper flakes adds warmth. You can also try smoked paprika for depth. - Finish with a drizzle of olive oil: This makes the soup richer and adds a lovely sheen. Everyone makes mistakes in the kitchen. Here are some to watch out for: - Overcooking the orzo: Keep an eye on it. It should be al dente, not mushy. - Neglecting seasoning: Taste as you go. It’s easy to forget salt and pepper until the end. - Skipping the resting time: Let the soup sit for a few minutes after cooking. This helps the flavors meld together. - Using low-quality broth: A good broth makes all the difference. Always choose a flavorful vegetable broth for your base. {{image_2}} You can boost the nutrition of your soup with some easy changes. Try adding more veggies. You can use: - Zucchini - Bell peppers - Green beans - Peas These vegetables add color and flavor. They also provide extra vitamins and minerals. Consider using seasonal vegetables for the best taste. Adding protein makes your soup heartier. You have a few great options: - Cooked chicken, shredded or cubed - Cooked shrimp, peeled and tail-off - Canned beans like chickpeas or white beans Add these during the last few minutes of cooking. This keeps them tender and tasty. Herbs and spices can change the soup's flavor. Here are some ideas: - Fresh basil for a sweet twist - Rosemary for a strong, earthy taste - Red pepper flakes for heat Experiment with these options. Find what you like best. Adding fresh herbs at the end gives a bright flavor. To store your leftover soup, let it cool first. Then, transfer it to an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. If you want to save it longer, consider freezing. When you're ready to enjoy your soup again, heat it on the stove. Pour the soup into a pot and warm it over medium heat. Stir it often to avoid sticking. If it seems too thick, add a splash of water or broth. This will help bring back its creamy texture. For long-term storage, freeze the soup in portions. Use freezer-safe containers or bags. Leave some space at the top for expansion. Your soup can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge before reheating. Yes, you can use different pasta shapes. Small pasta like ditalini or alphabet pasta works well. Just keep an eye on cooking times. You want the pasta to be tender but not mushy. To make this soup gluten-free, swap orzo for gluten-free pasta. Look for brands that offer gluten-free orzo or use rice instead. Also, ensure your vegetable broth is gluten-free. Many store brands are safe, but check the label. If you don't have vegetable broth, use chicken broth for a richer flavor. You can also make a simple broth with water and seasonings. Add garlic, herbs, and a squeeze of lemon to give it more taste. One Pot Lemon Garlic Orzo Soup is simple and tasty. It uses easy steps and fresh ingredients. You learned how to prep, cook, and store the soup. You can change it up with protein and veggies. Remember to avoid common mistakes for the best results. I hope you feel inspired to try this recipe. Enjoy your cooking and share it with others!

One Pot Lemon Garlic Orzo Soup

Warm up with this delicious one pot lemon garlic orzo soup that’s bursting with flavor! Perfect for cozy nights, this easy recipe features fresh vegetables, zesty lemon, and orzo pasta for a hearty meal. In just 30 minutes, you can create a comforting dish that serves six. Don’t miss out on this simple yet satisfying recipe. Click through to explore how to make this delightful soup today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

6 cups vegetable broth

1 cup orzo pasta

1 large lemon (juiced and zested)

1 cup spinach (fresh or frozen)

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the diced onion and sauté for about 3-4 minutes until translucent.

      Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables start to soften.

        Pour in the vegetable broth and bring to a boil.

          Once boiling, add the orzo pasta, lemon juice, lemon zest, dried thyme, and dried oregano. Reduce the heat and simmer for about 10-12 minutes or until the orzo is cooked al dente.

            Stir in the spinach and continue to cook until the spinach is wilted (about 2-3 minutes).

              Season with salt and pepper to taste.

                Remove from heat and let it sit for a few minutes to allow flavors to meld.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 6 servings

                    - Presentation Tips: Serve the soup in deep bowls garnished with freshly chopped parsley and some extra lemon zest on top for color and aromatic appeal. You can also accompany the soup with crusty bread on the side for dipping!