Lemon Herb Soup (Print Version)

Bright citrus soup with fresh herbs, vegetables, and aromatic lemon zest. Light, healthy, and naturally gluten-free.

# What You 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 - 6 tablespoons fresh lemon juice
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - 1 teaspoon fresh thyme leaves

→ Optional

13 - ½ cup cooked rice or gluten-free orzo
14 - Salt and freshly ground black pepper to taste

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, approximately 3 minutes.
02 - Add minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until vegetables soften slightly.
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 an additional 5 minutes.
05 - Add cooked rice or orzo if desired. Heat through for 2 to 3 minutes.
06 - Season with salt and pepper to taste. Serve hot, garnished with fresh herbs and lemon slices.

# Expert Suggestions:

01 -
  • Zesty & Fresh: The combination of lemon juice and zest provides a bright, uplifting flavor profile.
  • Herbal Medley: Fresh parsley, dill, chives, and thyme create a complex and aromatic broth.
  • Dietary Friendly: Naturally vegetarian and easily made gluten-free.
02 -
  • Check for Gluten: If using orzo, ensure it is a gluten-free variety if you have dietary sensitivities.
  • Verify Broth: Always check the ingredients on your vegetable broth to ensure it meets your allergen requirements.
  • Rice or Orzo: Adding cooked grains is an excellent way to give the soup more body and texture.
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