Lemon Orzo Soup

5 from 5 votes

One-pot Lemon Orzo Soup is cozy & comforting yet light, healthy, and wholesome – made with simple ingredients and bursting with fresh, bright flavors! Now vegetarian/vegan, too!

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: Greek

Diet: Vegan

Servings: to 6

Calories: 394kcal

Author: Toni Okamoto

Equipment

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

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.

Video

Notes

To save time: Use pre-prepared mirepoix and/or minced garlic. Just note that the taste and freshness can vary.

Lemon to taste: You can add as little or as much as you like.

Leave it to rest: Orzo soup tastes even better after the flavors have time to meld.

To avoid mushy orzo: While it’s easiest to cook it directly in the soup, making and storing the orzo separately ensures it won’t become mushy or soaks up too much lemony broth.

Nutrition