Lemon Orzo Soup Recipe
Introduction
Lemon Orzo Soup is a bright and comforting dish perfect for any season. This vibrant soup combines tender vegetables, protein-rich tofu, and the zesty freshness of lemon for a light yet satisfying meal.
Ingredients
- 2 tablespoons of olive oil
- 3 celery ribs (finely diced)
- 4 medium carrots (finely diced)
- 1 small yellow onion (diced)
- 4 garlic cloves (minced)
- 5 to 6 cups of vegetable broth
- ½ teaspoon of Italian seasoning
- 1 pound of super firm tofu (diced)
- 1 cup of uncooked orzo
- 1 to 2 lemons
- ¼ cup of fresh parsley (chopped, plus more for garnish)
- Salt & pepper to taste
Instructions
- Step 1: In a large pot with a lid, heat the olive oil over medium heat. Add the celery, carrots, onion, and garlic. Sauté for about 5 minutes, or until the onions are translucent and fragrant.
- Step 2: Pour in the vegetable broth and stir in the Italian seasoning. Bring the mixture to a boil, then add the diced tofu. Reduce the heat to a simmer, cover with the lid, and cook for 15 minutes.
- Step 3: Uncover the pot, gently stir, and add the uncooked orzo. Cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
- Step 4: Turn off the heat. Zest one lemon directly into the pot and squeeze in its juice. Add the chopped parsley, stir well, and taste. Adjust salt, pepper, and lemon juice as needed.
- Step 5: Serve the soup hot, garnished with extra parsley and lemon wedges if desired.
Tips & Variations
- For a heartier soup, add cooked shredded chicken or chickpeas instead of tofu.
- Use fresh herbs like dill or basil for a different flavor profile.
- To keep the orzo from overcooking, add it just before serving if you plan to store leftovers.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. The orzo may absorb liquid over time, so stirring occasionally while reheating helps maintain the right texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different pasta instead of orzo?
Yes, small-shaped pastas like ditalini or acini di pepe work well as substitutes, but cooking times may vary slightly.
Is this soup suitable for vegans?
Absolutely. This recipe uses vegetable broth and tofu, making it completely vegan-friendly. Just ensure your broth is vegan if using store-bought options.
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Lemon Orzo Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A comforting and vibrant Lemon Orzo Soup featuring sautéed vegetables, vegetable broth, tender orzo pasta, and protein-rich super firm tofu, all brightened with fresh lemon juice and zest. This easy stovetop soup is perfect for a light yet satisfying meal.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 3 celery ribs, finely diced
- 4 medium carrots, finely diced
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 5 to 6 cups vegetable broth
- ½ teaspoon Italian seasoning
- Salt & pepper to taste
Main Ingredients
- 1 pound super firm tofu, diced
- 1 cup uncooked orzo pasta
- 1 to 2 lemons
- ¼ cup fresh parsley, chopped, plus more for garnish
Instructions
- Sauté Vegetables: In a large pot over medium heat, heat the olive oil. Add the diced celery, carrots, onion, and minced garlic. Sauté for about 5 minutes until the onions become translucent and the mixture is fragrant.
- Add Broth and Simmer: Pour in the vegetable broth and add the Italian seasoning. Stir well and bring the mixture to a boil. Add the diced tofu, then reduce heat to a simmer. Cover the pot with a lid and cook for 15 minutes to allow flavors to meld and tofu to heat through.
- Cook Orzo: Remove the lid and stir gently. Add the uncooked orzo to the pot. Cook uncovered for 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot until the orzo is tender.
- Add Lemon and Parsley: Turn off the heat. Zest one lemon directly into the soup pot and squeeze in its juice. Add the chopped parsley, stir to combine. Taste and adjust salt, pepper, and add more lemon juice if desired for brightness.
- Serve: Ladle the soup into bowls and garnish with additional parsley and optional lemon slices or wedges for extra zestiness.
Notes
- Use super firm tofu for best texture to prevent crumbling during cooking.
- Adjust lemon juice to taste for preferred acidity.
- Stir the orzo occasionally while cooking to avoid sticking.
- This soup is vegan and gluten-free if gluten-free orzo is used.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Lemon Orzo Soup, vegan soup, tofu soup, Mediterranean soup, easy soup recipe, healthy soup, lemon soup, vegetarian soup
