Spinach Lemon Orzo Soup

By Stina

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Chopped
• 2 cloves Garlic, Minced
• 1 whole Lemon, Zested And Juiced
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Dried Thyme
• 2 cups Fresh Spinach Leaves, Packed
• 1-1/2 cup Uncooked Orzo Pasta
• 8 cups Vegetable Or Chicken Broth
• 2 Tablespoons Water
• 1 Tablespoon Cornstarch
• 1/4 cups Freshly Grated Parmesan Cheese, More Or Less As Needed

Details

Servings 1
Preparation time 5mins
Cooking time 25mins
Adapted from tastykitchen.com

Preparation

Step 1

Heat the oil in a large heavy pot or stock pot. Add the onion and garlic and cook for 3-4 minutes until fragrant. Add the lemon zest, red pepper flakes and thyme and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach and orzo. Cook for 1 minute and then add the broth and lemon juice.

Bring to a light simmer and cook for 12-15 minutes until the orzo is barely tender. Whisk the water and cornstarch in a small bowl. With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.

This soup is also great with 1-2 cups of cooked chicken added in. Feel free to use chopped frozen spinach—just make sure you thaw, drain and squeeze out the excess water.