Greek Autumn Vegetable and Orzo Soup

Greek · Autumn · 45 min · Serves 4 · By Lesapor Test Kitchen

This Greek-inspired soup is perfect for autumn evenings. It's a simple, light yet hearty dish that showcases seasonal vegetables. The orzo adds a delightful texture while lemon juice brings brightness to every spoonful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 6 cups vegetable broth
• 1 cup orzo
• 2 cups spinach leaves, roughly chopped
• 1/4 cup fresh lemon juice
• Flaky sea salt, to taste
• Black pepper, to taste

Method

1. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and sliced celery. Sauté for 5 minutes until the vegetables start to soften.
2. Add minced garlic and dried oregano to the pot. Cook for another 2 minutes until fragrant.
3. Pour in the vegetable broth and bring to a boil. Add orzo to the boiling broth and reduce the heat to a simmer.
4. Cook for about 10 minutes, stirring occasionally, until the orzo is tender.
5. Stir in the chopped spinach and fresh lemon juice. Season the soup with flaky sea salt and black pepper to taste.
6. Simmer for an additional 5 minutes until the spinach is wilted.
7. Serve the soup hot with a drizzle of olive oil, if desired.