Lemon Orzo Soup
User Reviews
5
Lemon Orzo Soup
Description
This soup starts by sautéing celery, carrots, onion, and garlic in olive oil until fragrant. Vegetable broth and Italian seasoning are added, then diced firm tofu is simmered in the broth to incorporate its texture and mild flavor. Orzo pasta is introduced toward the end of cooking, simmering uncovered and stirred frequently to prevent sticking. The final step involves adding lemon zest and juice to brighten the broth, along with chopped parsley and seasoning adjustments.
The result is a soup with tender vegetables, soft yet distinct pasta, and a fresh lemony finish providing balance. The tofu adds substance without overpowering flavors, making the soup suitable for a comforting and nourishing meal. Garnishing with lemon wedges or slices adds a fresh aesthetic and extra citrus option at the table.
Notes suggest options for preparation shortcuts using pre-chopped vegetables or garlic, and tips to prevent mushy orzo by cooking or storing it separately. The lemon intensity can be tailored to personal taste. Leftovers benefit from resting to meld flavors further.
Ingredients
- 2 tablespoons olive oil
- 3 celery finely diced, ribs
- 4 medium carrot finely diced
- 1 small yellow onion diced
- 4 garlic minced, cloves
- 5 to 6 cups vegetable broth
- ½ teaspoon Italian seasoning
- 1 pound tofu diced, super firm
- 1 cup orzo uncooked
- 1 to 2 lemon plural
- ¼ cup parsley chopped, plus more for garnish, fresh
- salt to taste
- black pepper to taste
Instructions
- In a large pot with a lid, heat the oil over medium heat. Add the celery, carrots, onion, and garlic. Saute for 5 minutes or until the onions are translucent and fragrant.
- Add the broth and Italian seasoning. Mix well and bring to a boil, add the tofu, lower the heat to a simmer, cover with a lid, and cook for 15 minutes.
- Uncover, gently mix, and add the orzo. Cook uncovered for 10 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
- Turn off the heat. Zest one lemon directly into the pot and add the juice of that lemon. Add the parsley, stir, and taste. Adjust salt, pepper, and lemon levels.
- Serve and optionally garnish with lemon slides or wedges.
Notes
- Pre-prepping mirepoix and minced garlic can save time but may affect flavor freshness.
- Adjust lemon amount to taste depending on desired brightness.
- Letting the soup rest enhances flavor melding.
- To avoid mushy orzo, cook it separately and add when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1308mg | 55% |
| Potassium | 602mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 11157IU | 223% |
| Vitamin C | 25mg | 28% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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