Lemon Herb Soup

Experience the bright and refreshing flavors of the Mediterranean with this Lemon Herb Soup. This vibrant dish features a zesty citrus base complemented by a fragrant medley of fresh herbs, making it the perfect choice for a light appetizer or a soothing main course.

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This easy-to-make soup is as beautiful as it is delicious. With a total time of just 40 minutes, you can bring a touch of sunshine to your table, whether you are serving it as a starter or adding rice or orzo for a more substantial meal.

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

Step 1

Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 3 minutes.

Step 2

Add garlic, carrots, and celery. Sauté for another 5 minutes until vegetables begin to soften.

Step 3

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 4

Stir in lemon zest, lemon juice, parsley, dill, chives, and thyme. Simmer for another 5 minutes.

Step 5

Add cooked rice or orzo if using. Heat through for 2-3 minutes.

Step 6

Season with salt and pepper to taste. Serve hot, garnished with extra herbs and lemon slices if desired.

Zusatztipps für die Zubereitung

To get the best results, use a high-quality citrus zester or grater to ensure the lemon zest is fine and aromatic. A sharp Chef's knife and a steady cutting board will make dicing the carrots and celery much easier. Always use fresh herbs whenever possible for the most vibrant flavor.

Varianten und Anpassungen

For a heartier version of this soup, feel free to add shredded cooked chicken. You can also experiment with the flavor profile by swapping the dill or chives for fresh basil or tarragon, depending on your personal preference.

Serviervorschläge

Serve this soup piping hot in a rustic mug or white bowl. It pairs beautifully with a slice of crusty bread or a crisp side salad for a complete and balanced meal.

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This Lemon Herb Soup is a refreshing staple that brings together simple ingredients in a way that feels elegant and restorative. It is a wonderful addition to any Mediterranean-inspired menu.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. Add fresh herbs just before serving to maintain their vibrant flavor and color.

→ What can I substitute for fresh herbs?

While fresh herbs provide the best flavor, you can use dried herbs in a pinch. Use one-third the amount of dried herbs compared to fresh, as they are more concentrated.

→ How can I make this soup more filling?

Add cooked rice, orzo, white beans, or shredded chicken for extra protein and substance. You can also serve with crusty bread or pita on the side.

→ Can I freeze lemon herb soup?

Yes, but freeze it before adding the lemon juice and fresh herbs. Add these ingredients after reheating for the freshest, brightest flavor.

→ What other vegetables work well in this soup?

Zucchini, spinach, kale, green beans, or peas are excellent additions. Add leafy greens in the last few minutes of cooking to retain their color and nutrients.

→ How do I prevent the soup from tasting too acidic?

Start with the juice of one lemon and taste before adding more. The vegetables and broth balance the acidity, but you can adjust to your preference.