Have I ever told you how much I love lemon?
No, I’m serious. I really love lemon. I love cooking with it. I usually even go a little overboard with it because my deep love for it just takes over and I lose all control of myself and just put in ALL THE LEMON.
And this delightfully zippy, wonderfully fresh Lemon Orzo Soup showcases the lemon so well that I could eat a whole bucketful in one sitting. Because the flavours are so light and fresh from the lemon, yet filling and comforting from the orzo pasta, asparagus and carrots, this soup works well in warm or cold weather. If you need to whip up a healthy meal quickly but it’s too hot to use the oven, this soup will be ready in minutes. If you need a hot bowl of comfort when you’re brought low with a cold on a stormy winter evening, this soup will warm the cockles of your heart and sooth a sore throat. It’s pretty much magic!
I’ve also made variations on this soup in the past: adding chicken or shrimp is quite tasty, and adding a bit of green like asparagus or broccoli adds another nutritious level and a pop of colour. It’s oh so versatile!
Lemon Orzo Soup
Prep: 10 min
Cook: 15-20 min
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 5-6 cloves garlic, minced
- 3 stalks of celery, chopped
- 4 large carrots, peeled and chopped
- 1 1/2 Tbsp Harvest Sun Vegetable Boullion
- 6 cups water
- 1 tsp garlic powder
- 1 tsp oregano
- salt and pepper to taste
- 1 cup orzo pasta
- the juice and zest of 1 lemon
- 20 asparagus stalks, chopped into bite size pieces
- a handful of fresh basil leaves, chopped in thin strips.
- In a large pot, heat olive oil over medium high heat. Add onions, garlic, celery and carrots and saute until onions become translucent.
- Add stock, water, garlic powder, oregano and stir. Taste and adjust with salt and pepper.
- Bring to a boil. When broth is boiling, add orzo and continue to cook at a boil for 6 min.
- Add lemon, asparagus and basil and let simmer for another 2 minutes or until asparagus is a bright green. Serve hot.