Description
A light and fresh summery orzo soup filled with colorful vegetables and orzo pasta, perfect for a satisfying meal on warm days. This vegetarian soup is flavorful, nutritious, and easy to prepare.
Ingredients
Scale
Vegetable Orzo Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 zucchini, diced
- 1 cup corn kernels, fresh or frozen
- 1 cup cherry tomatoes, halved
- 6 cups vegetable broth
- 3/4 cup orzo pasta
- 2 cups baby spinach
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat.
- Add zucchini, corn, tomatoes: Cook for 3 minutes.
- Pour in broth: Bring to a boil.
- Stir in orzo, oregano: Simmer for 8–10 minutes.
- Add spinach: Cook until wilted.
- Finish: Remove from heat, add lemon juice, salt, and pepper. Serve warm, garnished with herbs.
Add onion, garlic, and carrots. Sauté until softened.
Notes
- Add white beans or shredded chicken for extra protein.
- This soup pairs well with crusty bread or a side salad.
- Leftovers can be stored and reheated for a quick lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 190
- Sugar: 5g
- Sodium: 490mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
