Save A vibrant, refreshing soup featuring bright citrus notes and a medley of fresh herbs, perfect for a light appetizer or a soothing main course. This Mediterranean-inspired dish brings together the earthiness of root vegetables with the zing of fresh lemon and aromatic herbs.
Save This soup is a celebration of fresh ingredients. The combination of parsley, dill, chives, and thyme creates a complex aromatic base that perfectly complements the zesty lemon juice and zest. It's an ideal choice for those seeking a lighter meal that doesn't sacrifice taste.
Ingredients
- Vegetables: 1 tablespoon olive oil, 1 medium onion (finely chopped), 2 garlic cloves (minced), 2 medium carrots (diced), 2 celery stalks (diced).
- Broth: 5 cups vegetable broth (low sodium preferred).
- Citrus & Herbs: 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).
- Other: ½ cup cooked rice or orzo (optional, for added body), salt and freshly ground black pepper (to taste).
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
Use a high-quality citrus zester to collect the lemon zest without the bitter white pith. If you prefer a clearer broth, ensure your rice or orzo is fully cooked and rinsed before adding it to the pot at the end. A heavy-bottomed large pot will help distribute heat evenly while sautéing the vegetables.
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. If you have a gluten sensitivity, be sure to check that your vegetable broth is certified gluten-free and use rice instead of wheat-based orzo.
Serviervorschläge
Serve this soup piping hot in bowls. Garnish with a few fresh herb sprigs and a thin slice of lemon for an elegant touch. It pairs beautifully with a side of crusty bread for dipping or a crisp green garden salad for a more substantial meal.
Save Enjoy this refreshing Lemon Herb Soup whenever you need a light, comforting meal. With only 110 calories per serving, it is as healthy as it is delicious.
Common Questions
- → What makes this soup refreshing?
The combination of fresh lemon juice and zest provides bright citrus notes, while the medley of parsley, dill, chives, and thyme adds aromatic freshness that awakens the palate.
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen after sitting overnight.
- → How do I adjust the consistency?
Add cooked rice or orzo during the final minutes for a heartier texture. For a thinner soup, simply add more vegetable broth. Blend a portion if you prefer a creamier base.
- → What herbs work best in this soup?
Parsley, dill, chives, and thyme create the classic blend. Feel free to substitute basil or tarragon for dill or chives to explore different flavor profiles while keeping the lemon-forward essence.
- → Is this suitable for special diets?
This soup is naturally vegetarian and gluten-free when using rice or gluten-free orzo. It's light, low in calories, and packed with fresh vegetables and aromatic herbs.