Lemon Herb Soup (Printer-friendly)

Vibrant citrus soup with fresh parsley, dill, chives, and thyme. Ready in 40 minutes for a light, satisfying meal.

# 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 and 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

→ Finishing

13 - ½ 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 chopped 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 vegetable broth into the pot. 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 - If using cooked rice or gluten-free orzo, add to the pot and heat through for 2 to 3 minutes.
06 - Season with salt and black pepper to taste. Ladle into serving bowls and garnish with additional fresh herbs and lemon slices if desired.

# Expert Tips:

01 -
  • It acts like a reset button for your palate after a week of heavy meals.
  • The fragrance of fresh herbs hitting the steam is better than any expensive candle.
02 -
  • Adding the herbs too early can make them turn brown and lose their punchy flavor.
  • Fresh lemon juice is vastly superior to the bottled version which can taste metallic in a light broth.
03 -
  • Zest the lemons before you juice them to avoid a slippery mess on your grater.
  • If using orzo cook it separately and add it at the end to prevent it from soaking up all the broth.
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