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: Alison's Allspice
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
n a large dutch oven, combine onion, carrots, and olive oil. Saute about 10 minutes, stirring occasionally.
Mix in garlic and red pepper flake. Saute 1 minute.
Poor in vegetable broth and water. Bring to a boil. Mix in ozro, and simmer for 6 minutes.
Meanwhile, whisk together eggs and lemon juice until smooth.
After the 6 minutes has expired, carefully remove 1 cup boiling liquid from the soup (trying to avoid large pieces of vegetables/pasta).
Slowly whisk hot broth into egg mixture, over about 1 minute.
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/