Pin It This Lemon Herb Soup is a vibrant and refreshing dish, perfect for those seeking a light appetizer or a soothing main course. Featuring bright citrus notes and a fragrant medley of fresh herbs, this soup captures the essence of Mediterranean flavors in a simple, nutritious bowl.
Pin It The preparation begins with a savory foundation of sautéed vegetables, including carrots and celery, which is then simmered in a light vegetable broth. The addition of fresh lemon zest and juice provides an invigorating lift, while a blend of parsley, dill, chives, and thyme adds aromatic depth to every spoonful.
Ingredients
- Vegetables
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- Broth
- 5 cups vegetable broth (low sodium preferred)
- Citrus & Herbs
- Zest of 1 lemon
- Juice of 2 lemons (about 6 tablespoons)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Other
- ½ cup cooked rice or orzo (optional, for added body)
- Salt and freshly ground black pepper, to taste
Instructions
- 1
- Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 3 minutes.
- 2
- Add garlic, carrots, and celery. Sauté for another 5 minutes until vegetables begin to soften.
- 3
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 4
- Stir in lemon zest, lemon juice, parsley, dill, chives, and thyme. Simmer for another 5 minutes.
- 5
- Add cooked rice or orzo if using. Heat through for 2-3 minutes.
- 6
- Season with salt and pepper to taste. Serve hot, garnished with extra herbs and lemon slices if desired.
Zusatztipps für die Zubereitung
For a heartier soup, add shredded cooked chicken. This is a great way to utilize leftovers while maintaining the light, citrusy profile of the dish.
Varianten und Anpassungen
Swap dill or chives for basil or tarragon for a different flavor profile. These herb substitutions can give the broth a unique, earthy, or peppery twist depending on your preference.
Serviervorschläge
Serve with crusty bread or a side salad for a complete meal. Garnishing the bowls with fresh lemon slices and extra herbs right before serving enhances both the aroma and visual appeal.
Pin It Whether you're looking for a refreshing lunch or a light starter for a dinner party, this Lemon Herb Soup is a versatile and soul-warming choice that showcases the beauty of fresh Mediterranean ingredients.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store it in an airtight container in the refrigerator for up to 3 days. The flavors often develop and meld even better after resting overnight.
- → What herbs work best in this soup?
The classic combination includes parsley, dill, chives, and thyme. You can substitute basil or tarragon for different flavor profiles. Fresh herbs provide the brightest flavor, but dried thyme works in a pinch.
- → Is this soup freezer-friendly?
Yes, freeze for up to 3 months. Skip adding the rice or orzo if freezing, and add it when reheating. The herbs may lose some vibrancy after freezing, so consider garnishing with fresh herbs before serving.
- → Can I make this soup creamy?
For a creamy version, stir in a half cup of heavy cream or coconut milk during the last 5 minutes of simmering. This adds richness while maintaining the bright citrus flavor.
- → What proteins can I add?
Shredded cooked chicken works wonderfully for added protein. White beans like cannellini also complement the flavors while making it more substantial. Both options maintain the Mediterranean character of the dish.
- → How do I adjust the acidity?
Start with the juice of two lemons. Taste after simmering and add more lemon juice in small increments if desired. Remember that flavors concentrate as the soup simmers, so it's best to adjust at the end.