Vegetable Soup gets a vibrant Mediterranean lift in this Greek Lemon Orzo Vegetable Soup, a cozy bowl where fresh lemon, herbs, and tender orzo make simple vegetables shine. If you’re craving comfort that still feels light and energizing, this is the pot to set on your stove.
When the air turns crisp, I reach for soups that warm without weighing me down. This recipe layers everyday vegetables with citrus and herbs, then stirs in orzo for body. The result is a clean, bright broth that’s satisfying enough for dinner yet gentle enough for lunch. It’s the kind of feel-good meal that makes winter cooking effortless.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups low-sodium vegetable broth
- 1 cup dry orzo
- 3 cups baby spinach, roughly chopped
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 cup fresh dill, chopped (plus more to finish)
- Zest of 1 lemon
- 1/4–1/3 cup fresh lemon juice (to taste)
- 1/2 tsp sea salt, or to taste
- Freshly ground black pepper
- 2 tbsp chopped parsley, for finish
- Optional for creaminess: 2 tbsp tahini or 1/2 cup unsweetened plant-based milk
Instructions
- Sauté aromatics: Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt; cook 6–8 minutes until tender. Stir in garlic for 30 seconds.
- Simmer & cook orzo: Pour in vegetable broth, oregano, thyme, and lemon zest. Bring to a boil, add orzo, and cook 8–10 minutes, stirring occasionally so it doesn’t stick.
- Finish greens & lemon: Lower heat to a gentle simmer. Stir in spinach and dill until wilted, 1–2 minutes. Off the heat, add lemon juice (start with 1/4 cup; add more to taste). Season with salt and pepper.
- Optional creaminess: Whisk tahini (or plant milk) with a ladle of hot broth until smooth, then stir back into the pot.
- Serve: Ladle into bowls and finish with parsley and extra dill.
Health Benefits
- Light yet nourishing: Vegetables provide fiber and micronutrients while orzo adds satisfying carbohydrates for steady energy.
- Immune support: Lemon juice and leafy greens supply vitamin C, folate, and antioxidants.
- Heart-smart fats: A drizzle of extra-virgin olive oil adds flavor and monounsaturated fats.
Pro Tips
- Balance the lemon: Add juice off heat to keep flavors bright; adjust in 1 tbsp increments.
- Perfect orzo texture: Cook just to al dente—remember it softens slightly as it sits.
- Broth boost: If your broth is mild, add 1 tsp white miso or a splash of soy sauce for extra depth.
Variations
- Herb swap: Try basil or parsley if you’re out of dill.
- Veg mix-ins: Zucchini, peas, or chopped fennel blend beautifully with the lemon profile.
- Protein add-ins: Stir in canned chickpeas or white beans during the last 5 minutes for extra protein.
Storage & Meal Prep
Refrigerate up to 4 days. The orzo will continue to absorb broth; thin with a bit of water or broth when reheating on the stovetop over low heat. This soup also freezes well—cool completely, portion into containers, and freeze up to 2 months.
Serving Suggestions
Pair with a simple green salad or crusty bread. For an extra lemon kick, finish bowls with a micro-grate of zest and a few dill fronds.
Conclusion
This Greek Lemon Orzo Vegetable Soup proves that comfort food can be bright, fresh, and weeknight-easy. Keep the staples on hand and you’ll have a wholesome bowl ready any time a cozy mood strikes.
