Lemon Orzo Spinach Soup

One of my favorite soups!!!

We should totally call this Orzo October!!  This is one of my favorite soups!  Now that fall is here in the Midwest, I’ll be posting a lot of soups.  They’re easy to make and re-heat, or even freeze some for later!  

We will need some vegetables for this soup, those being carrots, onion, celery, baby spinach, parsnips, and bell peppers.  We will also need vegetable broth, chickpeas, whole wheat orzo, lemon, and dill.  

baby spinach

Start with a large pot.  Dice the onion and slice up the carrots, celery, and parsnips.  I found tri-color carrots and decided to color-up this recipe a bit!  As usual, I used all the colors of bell peppers.  Those get sliced up too.  All these wonderful vegetables can go into that large pot.  Add a bit of the vegetable broth and brown them up.   

onions
tri-color carrots
parsnips
peppers

While the vegetables are cooking, cook the orzo.  I’ve found that orzo sticks to everything, so keep stirring it to keep it separated. 

Once the veggies are brown, add more vegetable broth and the orzo.  Add in the chickpeas and the chopped dill.  Let this simmer for a while on low heat.

Kind of a big dill

Once all the vegetables are tender, add some fresh-squeezed lemon (I managed to get a few lemon seeds in there too. Oops.) and the baby spinach.  You are now ready to serve! 

Big ‘ol pot

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