Creamy Lemon Dill Orzo Soup
 
Prep time
Cook time
Total time
 
Looking for a quick weeknight dinner idea? This creamy lemon dill orzo soup is fast cooking, loaded with veggies, and full of bright flavors to warm you up!
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 1 medium onion, diced (~1½ cups)
  • 4 small carrots, sliced (~1½ cups)
  • 1 TBS olive oil
  • 2 garlic cloves, minced
  • ¼ tsp red pepper flake
  • 3 cups vegetable broth
  • 3 cups water
  • 1 cup orzo pasta (preferably whole wheat)
  • 1 large lemon, juiced (about ¼ cup fresh juice)
  • 2 large eggs
  • 3 oz spinach, chopped
  • 4 large dill springs, minced
  • ¼ tsp each: salt and pepper
Instructions
  1. n a large dutch oven, combine onion, carrots, and olive oil. Saute about 10 minutes, stirring occasionally.
  2. Mix in garlic and red pepper flake. Saute 1 minute.
  3. Poor in vegetable broth and water. Bring to a boil. Mix in ozro, and simmer for 6 minutes.
  4. Meanwhile, whisk together eggs and lemon juice until smooth.
  5. After the 6 minutes has expired, carefully remove 1 cup boiling liquid from the soup (trying to avoid large pieces of vegetables/pasta).
  6. Slowly whisk hot broth into egg mixture, over about 1 minute.
  7. Stir egg mixture into broth and mix in spinach, dill, salt and pepper. Stir until spinach is wilted and cooked, about 1 minute. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/creamy-lemon-dill-orzo-soup/