Lemon Herb Soup (Printable)

Refreshing citrus soup with fresh herbs, vegetables, and vegetable broth.

# 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

→ Finishing

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

# How-To:

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 to the pot. Sauté for 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 an additional 5 minutes.
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.

# Expert Advice:

01 -
  • The lemon brightens everything in your mouth but leaves you feeling nourished instead of weighed down like cream-based soups.
  • You can throw this together with pantry staples and whatever herbs are about to wilt in your fridge.
02 -
  • Always add the lemon juice toward the end of cooking or it will become bitter and lose its brightness.
  • Keeping the vegetables slightly firm rather than mushy gives the soup a more interesting texture and prevents it from tasting like baby food.
03 -
  • Save your parmesan rinds in the freezer and toss one into the simmering broth for an incredible depth of flavor (remove before serving).
  • If your soup tastes flat despite adding salt, try a tiny splash of white wine vinegar which will highlight the existing flavors without making it taste vinegary.
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