Soup: United States – Bright Lemon-Dill Orzo Spinach Broth

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

1 tbsp (15 ml) olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
1 / 2 cup (85 g) orzo pasta
6 cups (1.4 L) low-sodium chicken or turkey broth
1 bay leaf
1 tsp finely grated lemon zest
1 / 2 tsp freshly ground black pepper
1 / 4 tsp red pepper flakes (optional)
2 cups (60 g) baby spinach, roughly chopped
2 tbsp (8 g) chopped fresh dill
2 tbsp (8 g) chopped fresh parsley
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
Kosher salt, to taste

Instructions

Warm the olive oil in a pot over medium heat. Add onion and celery with a pinch of salt; cook until translucent and tender, 5 to 7 minutes.
Stir in garlic and orzo; cook, stirring, for 1 minute until fragrant and the orzo is lightly toasted.
Pour in the broth and add the bay leaf, lemon zest, black pepper, and red pepper flakes (if using). Bring to a gentle simmer.
Cook until the orzo is just tender, 8 to 10 minutes, stirring occasionally so it doesn’t stick.
Remove and discard the bay leaf. Stir in spinach, dill, and parsley; simmer 1 to 2 minutes until the greens wilt.
Off the heat, stir in lemon juice. Taste and season with salt and additional pepper or lemon as desired.
Ladle into bowls and serve immediately.