Lemon Herb Soup (Printable Version)

Vibrant soup with bright citrus and fresh herbs, ready in 40 minutes for a light meal.

# 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 Make:

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

# Expert Suggestions:

01 -
  • It makes your kitchen smell like a Mediterranean garden even in the dead of winter.
  • The citrus punch cuts through the saltiness of the broth in a way that feels like a reset button for your palate.
02 -
  • I once added the lemon juice too early and found the flavor dulled significantly by the long boil.
  • Fresh herbs should always be the penultimate step to keep their colors vibrant and their flavors sharp.
03 -
  • Use a microplane for the zest to ensure you get the oils without the bitter white pith underneath.
  • Always squeeze your lemons into a separate small bowl first to catch any stray seeds before they hit the pot.
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