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Greek Lemon Orzo Vegetable Soup
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Course Soup
Cuisine Greek
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • ¾ cup orzo
  • 4 cups frozen mixed vegetables (carrots, peas, and green beans)
  • 2 cups frozen spinach
  • Zest and juice of 2 lemons
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Add the orzo and cook for 8 minutes, stirring now and then.
  • Add the frozen mixed vegetables and frozen spinach straight from the bags. Simmer for 5 minutes until the vegetables are heated through.
  • Remove the pot from the heat. Stir in the lemon zest, lemon juice, and dried oregano.
  • Season with salt and black pepper. Ladle the soup into bowls and top each serving with chopped fresh parsley.

Notes

Add the lemon juice off the heat so the flavor stays bright. If the soup thickens after sitting, stir in a splash of broth when reheating. The frozen vegetables go in without thawing, which keeps the process fast and preserves their color.
Course: Soup
Cuisine: Greek
Equipment: Large pot, Wooden spoon, Measuring cups