One Pot Lemon Garlic Orzo Soup

$- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 6 cups vegetable broth - 1 cup orzo pasta - 1 cup frozen peas - 1 lemon (zest and juice) - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When you cook, each ingredient has a specific role. The olive oil gives a rich base. The onion adds sweetness, and the garlic brings strong flavor. Carrots and celery add crunch and nutrition. The vegetable broth serves as the soup's heart, while orzo acts as the filling star. Peas add bright color and sweetness. Lemon zest and juice brighten the dish. Thyme adds a warm note, and salt and pepper balance all the tastes. Fresh parsley is for that pretty finish. You can swap out some ingredients if needed. Use any oil instead of olive oil if you like. For the onion, shallots or leeks work well. Garlic powder can replace fresh garlic in a pinch. If you don’t have carrots or celery, try bell peppers or zucchini. Any broth can work, even chicken broth if you want. For a gluten-free dish, choose gluten-free pasta. If you don’t have peas, try corn or green beans. Just remember, use what you have and make it yours! Start by gathering your ingredients. You will need olive oil, onion, garlic, carrots, and celery. Heat one tablespoon of olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté for about three to four minutes until it looks clear. Then, add three cloves of minced garlic, two diced carrots, and two diced celery stalks. Cook these together for another three to four minutes. The veggies should start to soften and smell great. Next, pour in six cups of vegetable broth. Stir well and bring it to a boil. Once it is bubbling, add one cup of orzo pasta, one teaspoon of dried thyme, salt, and pepper. Reduce the heat to a simmer. Cook for about eight to ten minutes, stirring now and then. The orzo should be tender but still firm when you bite into it. Now, it’s time for the fun part! Add one cup of frozen peas, the zest, and juice of one lemon. Stir everything together and let it cook for an extra two to three minutes. This brightens up the soup. Taste it to see if it needs more salt or pepper. Remove the pot from heat and let it sit for a few minutes. This helps the flavors blend nicely. When you serve, ladle the soup into bowls and sprinkle fresh parsley on top. Enjoy the zesty goodness! To make your One Pot Lemon Garlic Orzo Soup shine, focus on fresh ingredients. Use fresh herbs like parsley for garnish. Adding them at the end keeps their flavor bright. For a bit of heat, try adding a pinch of red pepper flakes. This will give your soup a warm kick. Also, squeeze extra lemon juice right before serving. This will give it a refreshing boost. Orzo cooks fast, so keep an eye on it. Stir it often to prevent sticking. Cook it until it is just al dente. This keeps it firm and tasty in the soup. If you overcook it, it can get mushy. Always taste the orzo a minute or two before the time is up. Adjust the cooking time based on your stove and pot type. Serve your soup hot in a bowl. Top it with chopped parsley for color and taste. Lemon wedges on the side add a nice touch. Pair the soup with crusty bread or a light salad for a full meal. You can also add a sprinkle of grated cheese for extra flavor. Enjoy this soup as a cozy meal any time of year! {{image_2}} You can easily boost this soup with proteins. Adding chicken makes it heartier. Use cooked, shredded chicken for quick meals. If you prefer beans, chickpeas work well. Just add them near the end of cooking. This choice keeps them firm. If you need a gluten-free soup, swap the orzo for rice or gluten-free pasta. Both options fit nicely and keep the soup tasty. Just adjust the cooking time as needed. Remember, rice takes longer, so add it earlier. Feel free to mix in different veggies based on your taste. Spinach or kale adds great color and nutrients. You can also use zucchini or bell peppers for a crunchy bite. Just chop them small so they cook evenly. Store your One Pot Lemon Garlic Orzo Soup in an airtight container. This keeps it fresh. Let the soup cool down before sealing it. Place it in the fridge within two hours of cooking. It stays good for about 3-4 days. If you want, you can also divide it into smaller portions. This makes it easy to grab for lunches or quick meals. You can freeze the soup if you have leftovers. Pour it into freezer-safe containers. Leave some space at the top. This allows the soup to expand when frozen. Seal the containers tightly and label them with the date. The soup can last for up to 3 months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. Reheat your soup on the stove for the best taste. Pour it into a pot over medium heat. Stir it often to ensure even warmth. If the soup seems thick, add a splash of broth or water. You can also use a microwave. Place it in a microwave-safe bowl. Heat in short bursts of 1-2 minutes, stirring in between. Enjoy your warm, zesty soup! Yes, you can make this soup ahead of time. It tastes even better after the flavors meld. Just follow the recipe as usual. Let it cool down before storing it in the fridge. It stays fresh for up to three days. When you're ready to eat, reheat it on the stove. Stir in a bit of broth if it thickens too much. To store leftovers, first let the soup cool. Pour it into an airtight container. Make sure to leave some space at the top for expansion. Seal it tightly and place it in the fridge. You can also freeze it for longer storage. Just use freezer-safe containers. The soup can last up to three months in the freezer. This soup pairs well with many sides. Try crusty bread for dipping. A fresh salad adds a nice crunch. You could also serve it with grilled cheese for a cozy meal. For a light touch, pair it with lemon wedges. They enhance the soup's zesty flavor. In this article, we explored how to make One Pot Lemon Garlic Orzo Soup. You learned the key ingredients and how to measure them. We discussed how to prepare the veggies and cook the orzo step-by-step. I shared tips for adding flavors and what to serve with this dish. You can even vary the soup by adding proteins or gluten-free options. By following these guidelines, you can enjoy a tasty and easy soup!$

Brighten your meal with this delicious one pot lemon garlic orzo soup! Packed with nutritious vegetables and zesty lemon, this easy recipe is ready in just 25 minutes. Perfect for a quick weeknight dinner or a comforting lunch, you'll love how simple it is to make. Click through for the full recipe and elevate your cooking today! #OnePotRecipes #LemonGarlicSoup #EasySoupRecipe #HealthyEating

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

6 cups vegetable broth

1 cup orzo pasta

1 cup frozen peas

1 lemon (zest and juice)

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

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

Add the diced onion to the pot and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic, diced carrots, and celery, cooking for another 3-4 minutes until the vegetables begin to soften.

Pour the vegetable broth into the pot and bring to a boil.

Once boiling, add the orzo, thyme, salt, and pepper. Reduce the heat to a simmer and cook for about 8-10 minutes, stirring occasionally, until the orzo is al dente.

Add the frozen peas, lemon zest, and lemon juice to the soup. Stir and cook for an additional 2-3 minutes.

Taste and adjust seasoning with more salt and pepper if needed.

Remove from heat and let it sit for a few minutes before serving.

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

- Presentation Tips: Ladle the soup into bowls and sprinkle with freshly chopped parsley. Serve with lemon wedges on the side for an extra zesty touch!