Bright citrus soup with fresh herbs, carrots, and celery in a light vegetable broth. Vegetarian and 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 - Juice of 2 lemons, approximately 6 tablespoons
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons fresh dill, chopped
11 - 1 tablespoon fresh chives, chopped
12 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
→ Other
13 - 1/2 cup cooked rice or orzo, optional
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, approximately 3 minutes.
02 - Add minced garlic, diced carrots, and diced celery. Sauté for another 5 minutes until vegetables begin to soften.
03 - Pour in the 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 another 5 minutes.
05 - Add cooked rice or orzo if using. Heat through for 2-3 minutes.
06 - Season with salt and pepper to taste. Serve hot, garnished with fresh herbs and lemon slices if desired.
