Lemon Herb Soup (Printable Version)

Bright citrus and fresh herbs create this refreshing Mediterranean soup, ready in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced

→ Broth

06 - 5 cups vegetable broth, low sodium

→ Citrus & Herbs

07 - Zest of 1 lemon
08 - Juice of 2 lemons, approximately 6 tablespoons
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

→ Finishing

13 - 1/2 cup cooked rice or gluten-free orzo, optional
14 - Salt and freshly ground black pepper to taste

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, approximately 3 minutes.
02 - Add minced garlic, diced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
03 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
04 - Stir in lemon zest, lemon juice, parsley, dill, chives, and thyme. Simmer for 5 minutes.
05 - Add cooked rice or orzo if desired and heat through for 2 to 3 minutes.
06 - Season with salt and pepper to taste. Serve hot, optionally garnished with additional fresh herbs and lemon slices.

# Expert Tips:

01 -
  • Vibrant, refreshing citrus and herb flavor profile
  • Quick preparation and cooking time of 40 minutes
  • Easily adaptable for vegetarian and gluten-free diets
  • Simple, wholesome ingredients commonly found in any kitchen
02 -
  • If using orzo, check for gluten if sensitivity is a concern; otherwise, rice is a naturally gluten-free option.
  • Always verify broth ingredients for allergens and salt content to ensure the best results.
  • Use low-sodium broth to better control the seasoning of the final dish.
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