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For this bright and zesty soup, you will need the following simple ingredients: - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 6 cups vegetable broth - 1 cup orzo pasta - 1 cup frozen peas - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh parsley, chopped, for garnish Each ingredient plays a key role in the soup's flavor. The onion and garlic form a tasty base, while the carrots and celery add sweetness and crunch. The orzo gives the soup a hearty feel, and the lemon juice brightens every bite. If you don’t have certain items, don’t worry. Here are some easy swaps you can make: - Olive oil: Use canola oil or butter. - Onion: Leeks or shallots work well too. - Carrots: Try parsnips or bell peppers for a different taste. - Celery: Fennel or green beans can be good stand-ins. - Vegetable broth: Use chicken broth for a richer flavor. These swaps can make the soup fit your pantry or taste preferences without losing its charm. To make your soup look and taste even better, consider these garnishes: - Fresh parsley, chopped - Lemon wedges for extra zest - Grated Parmesan cheese for creaminess These extra touches can elevate your dish, making it more appealing and delicious. Feel free to mix and match based on what you love! To start, gather your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 6 cups vegetable broth - 1 cup orzo pasta - 1 cup frozen peas - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh parsley, chopped, for garnish Chop the onion, garlic, carrots, and celery. This helps them cook evenly. Measure the broth and orzo. Having everything ready makes cooking fast and fun! Heat the olive oil in a large pot over medium heat. Add the diced onion. Sauté it for 3-4 minutes until it turns soft. Then, mix in the minced garlic, carrots, and celery. Cook for another 3-4 minutes. Stir often so it does not burn. After the vegetables soften, pour in the vegetable broth. Bring it to a rolling boil. Once boiling, add the orzo, thyme, and a pinch of salt and pepper. Lower the heat and let it simmer. Cook for 8-10 minutes, stirring now and then. You want the orzo to be al dente, which means it should still have a slight bite. Next, stir in the frozen peas, lemon zest, and lemon juice. This adds brightness to the soup. Cook for an extra 2-3 minutes until everything heats through. Taste and adjust the seasoning if needed. To get the best orzo, watch the cooking time closely. You want it to be firm but not mushy. Stir the pot often to prevent sticking. If you need to, add a little more broth or water. This keeps the soup from getting too thick. Let the soup sit for a few minutes off the heat. This helps the flavors blend. When serving, sprinkle fresh parsley on top for color. Enjoy your bright and zesty dish! To boost the taste of your One Pot Lemon Garlic Orzo Soup, use fresh herbs. Fresh parsley adds a bright finish. You can also try adding basil or dill for a unique twist. Dried herbs work well too. Consider using thyme or oregano. Just remember, fresh herbs bring a more vibrant taste. Timing is key for great flavor. When cooking the onion, stir it for 3-4 minutes. This makes it soft and sweet. Add garlic for just 1 minute before the other veggies. This way, it stays fragrant and does not burn. When you add the orzo, keep an eye on it. Cook for 8-10 minutes until it's al dente. This gives the soup a nice bite. One pot cooking is easy and fun. Start with warming the oil, then layer your ingredients. Add them in the right order to build flavor. Sauté the onion and garlic first, then add the carrots and celery. This helps release their natural sugars. Make sure to scrape the pot often to avoid sticking. Let the soup sit for a few minutes before serving. This helps all the flavors meld together perfectly. {{image_4}} You can easily add protein to this soup. Cooked chicken or shrimp works well. Just toss it in during the last few minutes of cooking. For a plant-based option, add chickpeas or lentils. This boosts the soup's nutrition and keeps it filling. To make this soup vegan, use vegetable broth and skip any animal products. You can also swap the orzo for gluten-free pasta. Quinoa is another great choice. It cooks quickly and adds more protein. Always check the labels to ensure everything fits your diet. Feel free to get creative with your ingredients. Use different veggies like spinach, kale, or bell peppers. If you want a spicy kick, add red pepper flakes. You can also switch out the lemon for lime for a different twist. Each swap brings a new flavor to the dish! To store leftover soup, first let it cool. Once cooled, transfer it to an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you can enjoy your soup later without worry. When it’s time to reheat, pour the soup into a pot. Use low to medium heat to warm it up slowly. Stir often to avoid sticking. You can also add a splash of water or broth if the soup seems thick. Heat until it is hot throughout, about 5-10 minutes. For long-term storage, you can freeze the soup. Pour cooled soup into freezer-safe containers, leaving some space at the top. This allows the soup to expand as it freezes. Seal tightly and label with the date. It will keep well in the freezer for about three months. To thaw, move the container to the fridge overnight before reheating. Yes, you can make One Pot Lemon Garlic Orzo Soup ahead of time. This soup tastes great after sitting for a while. The flavors mix well, and it becomes even tastier. Store it in an airtight container in the fridge. It will last for about three to four days. When you want to eat it, just reheat on the stove. Add a splash of broth to loosen it up if needed. You can add many vegetables to One Pot Lemon Garlic Orzo Soup. Some good choices are: - Spinach - Kale - Bell peppers - Zucchini - Green beans These veggies add color and nutrients. Just chop them into small pieces. Add them when you cook the carrots and celery. This way, they will cook through and become tender. To make more servings of One Pot Lemon Garlic Orzo Soup, simply increase the ingredients. For each additional serving, add: - 1 cup of broth - 1/4 cup of orzo - 1/4 cup of vegetables Keep the seasonings the same. You can taste and adjust as you go. Use a larger pot to hold all the soup. This way, you won't spill while cooking. Enjoy your larger batch with family or friends! This blog post covered key aspects of making Lemon Garlic Orzo Soup. You learned about essential ingredients, substitutions, and garnishes to enhance flavor. I shared easy steps for preparing and cooking the soup, along with tips for perfect texture and taste. Variations for proteins and dietary needs were discussed, plus storage methods for leftovers. I hope you feel ready to try this soup. It’s simple, tasty, and adaptable. Enjoy making this comforting dish!

One Pot Lemon Garlic Orzo Soup

Warm up with this Bright and Zesty One Pot Lemon Garlic Orzo Soup! Packed with fresh flavors like lemon and garlic, this easy recipe comes together in just 25 minutes. With healthy veggies, tender orzo, and a sprinkle of parsley, it's perfect for any meal. Click through to discover how to make this delicious dish and enjoy a comforting bowl today! #LemonGarlicOrzo #OnePotRecipes #HealthyEating #ComfortFood
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

6 cups vegetable broth

1 cup orzo pasta

1 cup frozen peas

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

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

    Add the finely diced onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.

      Incorporate the minced garlic, diced carrots, and celery into the pot. Cook for an additional 3-4 minutes, stirring frequently, until the vegetables are tender and fragrant.

        Carefully pour in the vegetable broth, bringing the mixture to a rolling boil.

          Once boiling, add the orzo, dried thyme, and a generous pinch of salt and pepper. Lower the heat to a gentle simmer, cooking for 8-10 minutes while stirring occasionally until the orzo reaches al dente texture.

            Stir in the frozen peas, lemon zest, and lemon juice into the soup. Cook for an additional 2-3 minutes, allowing the peas to heat through.

              Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper, if desired.

                Remove the pot from the heat, letting the soup sit for a few minutes to meld the flavors before serving.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4-6

                    - Presentation Tips: Ladle the vibrant soup into bowls and generously sprinkle with freshly chopped parsley. For an extra zesty touch, serve alongside lemon wedges for that additional burst of citrus flavor!