Lemon Herb Soup (Printable Version)

Bright citrus and fresh herbs create this refreshing Mediterranean soup ready in 40 minutes.

# What You'll 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 and 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

→ Base

13 - 1/2 cup cooked rice or orzo, optional
14 - Salt and freshly ground black pepper to taste

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, approximately 3 minutes.
02 - Add minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until vegetables begin to soften.
03 - Pour vegetable broth into the pot. 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 an additional 5 minutes to meld flavors.
05 - Incorporate cooked rice or orzo if desired. Heat through for 2 to 3 minutes.
06 - Season with salt and pepper to taste. Serve hot, garnished with additional fresh herbs and lemon slices.

# Helpful Hints:

01 -
  • The combination of lemon and fresh herbs creates an incredibly bright, uplifting flavor that wakes up your palate
  • It comes together in under 45 minutes but tastes like something that simmered all day
  • This soup somehow feels both light and comforting at the same time, perfect for any season
02 -
  • Add the fresh herbs and lemon juice at the very end, because prolonged cooking can make herbs taste bitter and lemon juice lose its bright punch
  • The soup will taste more acidic initially than it does after sitting for a few minutes, so wait before adding extra salt
03 -
  • Zest your lemon before juicing it, because trying to zest a juiced lemon is frustrating and yields less zest
  • If the soup tastes too acidic, add a tiny pinch of sugar or a drizzle of honey to balance it without making it sweet
Return