Vibrant Lemon Herb Soup

A vibrant, refreshing soup featuring bright citrus notes and a medley of fresh herbs, this Lemon Herb Soup is perfect for a light appetizer or a soothing main course. It is an easy Mediterranean dish that is both vegetarian and gluten-free, making it a versatile addition to any menu.

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This soup is a wonderful way to enjoy clean, Mediterranean flavors. The recipe yields 4 servings and is designed for simplicity, using common pantry staples alongside fresh aromatic herbs.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 5 cups vegetable broth (low sodium preferred)
• 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)
• ½ cup cooked rice or orzo (optional, for added body)
• Salt and freshly ground black pepper, to taste

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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

Using a citrus zester or grater will help you get the most flavor from the lemon without the bitter pith. To ensure safety, always verify broth ingredients for allergens and check orzo for gluten if sensitivity is a concern.

Varianten und Anpassungen

For a heartier soup, add shredded cooked chicken. You can also swap the dill or chives for basil or tarragon for a different flavor profile.

Serviervorschläge

Serve this soup alongside crusty bread or a side salad for a complete meal. Garnish with extra herbs and lemon slices to enhance the presentation and citrus aroma.

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With only 110 calories, 3g of fat, and 18g of carbohydrates per serving, this Lemon Herb Soup is a healthy and light choice that doesn't compromise on flavor.

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Recipe FAQ

→ Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs, but use about one-third of the amount since dried herbs are more concentrated. The fresh herbs provide a brighter, more vibrant flavor that pairs beautifully with the lemon.

→ How do I store leftover lemon herb soup?

Store in an airtight container in the refrigerator for up to 4 days. The lemon flavor may intensify over time. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ Can I make this soup ahead of time?

Absolutely. Prepare the soup up to 2 days in advance, but add the fresh herbs just before serving for the brightest flavor. The lemon juice can also be added at the end to maintain its fresh, zesty taste.

→ What can I add to make the soup more filling?

Add cooked rice, orzo, small pasta, white beans, or chickpeas for extra substance. Shredded chicken also works well for a protein boost while maintaining the soup's light, refreshing character.

→ Is this soup suitable for freezing?

You can freeze the base without the fresh herbs and lemon juice for up to 3 months. Add the citrus and herbs after reheating for the best flavor and texture.

→ What other vegetables work well in this soup?

Zucchini, spinach, kale, or peas are excellent additions. Add heartier vegetables like zucchini with the carrots, or stir in leafy greens during the last few minutes of cooking.