Greek Vegetable Lemon Soup
Prep Time: 20 MIN
Cook Time: 40 MIN
Servings: 7+
This is not a thick type of soup, its a high source of fluids, but of course you can make it thick if you like just by adding more veggies. Its an excellent source of the antioxidant vitamin C. Great if you are on a diet, filling after a couple bowls. Better for you then canned soup. Less sodium. You can easily make it with very simple ingredients that you probably already have in your fridge! I love soup soup and I will be posting lots of recipes. Hope you enjoy!
Video
Ingredients
2 Tbsp. Olive oil
1/2 Onion
2-3 cloves Garlic
1 Potato
2 Carrots
1/2 Cup Chopped Celery
1 Cup Cherry Tomatoes (but you can use any tomatoes) I just like the little ones:)
1/2 Lemon
1/2 Tsp Dill
1/2 Tsp Basil
1/2 Tsp Oregano
1/2 Tsp Paprika
1/2 Tsp Chili Pepper flakes
Salt and Pepper to taste
7 cups of water
1 Tbsp. I used BETTER THAN BOUILLON
1/3 cup Orzo pasta
Steps
Mince garlic
Cut lemon in half
Measure out all spices
Chop all vegetables in little cubes
Pour olive oil in pan
Sauté onion and garlic until caramelized
Add potatoes and carrots and sauté for a min or so
Add tomatoes and celery and sauté until soft and caramelized
Add spices and mix well and cook until fragrant this will help spices release flavors
Add the water
Add bouillon stock
Squeeze half a lemon and bring to boil
Cover partially and simmer for 30 min.
Add a Cup of water + Salt and Pepper
Add orzo bring to boil, reduce heat and simmer 9 min.
To serve add couple slices of lemon and pour soup in a nice soup bowl