Lemon and Orzo with Spinach Comfort Soup

Last night I was very very tired… I think it was a combination of my body being tired from my stellar 18 mile run on Sunday and all of the coughing and sneezing going on around me at work. When I got home from running a few errands the last  thing I wanted to do was go to the grocery store, then come home and cook. But I’m glad I did, cooking has a way of relaxing me. This lemon and orzo soup was inspired by the lemon zest in the maple yogurt pound cake I made last week. A little bit of zest goes a long way and taste great, so it got me thinking about how great it would taste in soup! Usually my soups are heavy on brocoli or tomatoes so I wanted to branch out a bit and see what it would be like to cook with spinach. This recipe is one of the easiest soup recipes I’ve ever made and it doesn’t involve a food processor! One less thing to clean up! If you have 30 mins give it a whirl. I froze two servings to save for later and gobbled the rest at dinner and lunch today.  It’s hard to describe the flavor in the soup, surprisingly it’s not all lemon! The chili powder and thyme really give the soup a must more complex and yummy taste. If you want to cut back on the carbs and have a more brothy soup just use a cup of orzo, it will turn out a bit lighter. I didn’t call this a comfort soup for nothing!

Lemon and Orzo with Spinach Soup (Vegan):

2 Tablespoons Olive Oil

3 Teaspoons Crushed Garlic

1.5 Cups Chopped White Onion

1 Teaspoon Chili Powder

1 Teaspoon Thyme

2 Heaping cups of Packed Fresh Spinach Leaves (About one bunch)

1.5 cups Whole Wheat Orzo Pasta

8 Cups Vegetable Broth

1 Lemon, Zested and Juiced

2 Tablespoons Water

1 Tablespoon Cornstarch

To Make:

  1. Heat the oil in a large pot and add the onions and garlic, cooking until fragrant.
  2. Add the Lemon zest, chili powder, and thyme and cook another 3 minutes until onions are tender.
  3. Turn down the heat to medium and add the orzo and spinach for about 1 minute until spinach starts to cook down.
  4. Add the broth and lemon juice, cook to a simmer for 15 minutes.
  5. In a cup mix the water and cornstarch until completely dissolved. Turn the heat up on the soup to a boil, then add the mixture to the soup whisking very quickly. Make sure cornstarch gets mixed in well.
  6. Cook for a couple more minutes until the soup has thickened.

It’s Ready to serve!

 I make big batches of soup even if it’s just for myself and freeze the leftovers. It’s the best quick and easy lunch! I just grab a soup and a frozen Ezekiel english muffin out of the fridge and go. By lunch time they are both thawed and the soup is ready to be microwaved. I usually have a variety of choices in my fridge. But like I told you yesterday I had depleted my supply. I can’t wait to whip up my new buffalo “wing” soup, Frank’s buffalo hot sauce on anything is amazing!  

Download PDF

About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
This entry was posted in Uncategorized. Bookmark the permalink.