Lemon Orzo Soup | Easy & Healthy Comfort Food 🍋🍲

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and suitable for vegetarians.

orzo pasta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein while rice is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start with a large pot (lid optional) on medium-high heat.

Pour in some neutral high heat oil (or water/broth if avoiding oil) and let it heat up for a couple of minutes.

Add 1 diced yellow onion to the pot carefully to avoid splashing.

Add 2 diced ribs of celery and 4 diced carrots; mix everything and sauté for about 6-8 minutes until the veggies are tender.

Press 5 garlic cloves into the pot and stir them in.

If desired, add any extra veggies like mushrooms, zucchini, peas, or green beans at this point.

Add veggie broth made from better than bullion, starting with water and then adding the no chicken base; stir to combine.

Taste the broth and adjust saltiness as needed, adding more if desired.

Add in cubed super firm tofu (or chickpeas if preferred); stir to submerge the tofu in the broth.

Bring the mixture to a boil, then cover and simmer for 15 minutes.

Remove the lid and add 1 cup of orzo (or 1.5 cups for a heartier soup); cook uncovered for about 10 minutes until al dente.

Add chopped spinach or kale (or other greens) at this point, along with lemon juice and stir well.

Serve the soup in bowls, garnished with parsley or cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens